Spinach Avocado Mango Salad*

This is another winning salad recipe from my friend Karen Setzen, who is a true gourmet with a heart of gold. The original recipe had too much sugar and oil and no citrus. I recently created a healthier dressing. The salad is beautiful to look at and tastes so refreshing with great texture and bright flavors.

For the Salad:

• 2-10 oz. bags of baby spinach
• 2 mangoes, peeled and cut into a medium dice
• 2 avocados, peeled and cut into a medium dice
• 4 scallions, sliced
• 1-2 heads of Boston (or butter) lettuce
• 1/2 cup toasted pine nuts

For the Dressing:

• 1/4 cup raw or regular sugar (use coconut sugar for paleo)
• 1/4 cup white vinegar
• 1 teaspoon vegan (no anchovies) Worcestershire sauce
• 1/4 teaspoon paprika
• 2 tablespoons poppy seeds, lightly toasted
• 2 tablespoons sesame seeds, lightly toasted
• 1/4 cup freshly squeezed orange juice
• grated zest of one orange
• 1/2 teaspoon fine sea salt, more to taste
• 1/2 teaspoon dry mustard powder
• 1/2 cup light olive, grape seed or canola oil

Mix sugar, vinegar, Worcestershire sauce, paprika, mustard powder, orange juice and zest together with a wire whisk. Slowly add the oil while whisking the mixture briskly to emulsify.

Before assembling the salad, taste the dressing, adding more salt, if needed. Chill dressing before serving.

When ready to serve the salad, mix in dressing to taste.  Save extra dressing in fridge for at least one week. Toss and top with the toasted pine nuts.

Serves 6-8

*Parve (non-dairy)

Spinach Avocado Mango Salad*

 

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This is another winning salad recipe from my friend Karen Setzen, who is a true gourmet with a heart of gold. The original recipe had too much sugar and oil and no citrus. I recently created a healthier dressing. The salad is beautiful to look at and tastes so refreshing with great texture and bright flavors.

Author: Karen Abir

Recipe type: Eating Clean, Quick & Easy, Shabbat & Holiday, Vegetables & Salads

Cuisine: Eating Clean

Serves: Serves 6-8

Ingredients

• For the Salad:
• 2-10 oz. bags of baby spinach
• 2 mangoes, peeled and cut into a medium dice
• 2 avocados, peeled and cut into a medium dice
• 4 scallions, sliced
• 1-2 heads of Boston (or butter) lettuce
• ½ cup toasted pine nuts
• For the Dressing:
• ¼ cup raw or regular sugar
• ¼ cup white vinegar
• 1 teaspoon vegan (no anchovies) Worcestershire sauce
• ¼ teaspoon paprika
• 2 tablespoons poppy seeds, lightly toasted
• 2 tablespoons sesame seeds, lightly toasted
• ¼ cup freshly squeezed orange juice
• grated zest of one orange
• ½ teaspoon fine sea salt, more to taste
• ½ teaspoon dry mustard powder
• ½ cup light olive, grape seed or canola oil

Instructions

1. Mix sugar, vinegar, Worcestershire sauce, paprika, mustard powder, orange juice and zest together with a wire whisk. Slowly add the oil while whisking the mixture briskly to emulsify.
2. Before assembling the salad, taste the dressing, adding more salt, if needed. Chill dressing before serving.
3. When ready to serve the salad, mix in dressing to taste. Save extra dressing in fridge for at least one week. Toss and top with the toasted pine nuts.

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