This is one of those kid-friendly and crowd pleaser kind of a salad. I make it for dinner parties, bring it to office potlucks and extended family get togethers. It has actually become my most requested salad these days. I think it has that distinct appeal…just look at the vibrant colours! People actually eat it and it just doesn’t end up sitting in a lonely corner at a huge potluck table! I grew up in a culture where raw salads were not popular and this certainly is an easy INTRO to eating greens.
It’s usually a summer item but I think it can still be eaten in the fall and can be paired with a warm broccoli or cauliflower soup. Mango can also be replaced by Fuji apple, nectarine or pear. Of course if you live in a warmer part of the globe like the Philippines, you can eat it all year round.
Spinach Salad With Mango, Sunflower Sprouts, Avocado and Goji Berry
1 pack organic baby spinach about 11 oz.
2 medium size ripe (but firm) mangoes cut in cubes
1 1/2 c. sunflower sprouts
1 small avocado cut in cubes
1/4 c. goji berry (or pomegranate seeds)
1/4 c. hemp seeds
1/2 c. lightly toasted pumpkin seeds
3 T. cold pressed organic olive oil
juice of 1 1/2 small lemons (or 1 big lemon)
1 T. brown mustard
2 T. maple syrup
1/2 t. Himalayan salt
pinch of black pepper
1. Toast the pumpkin seeds for 2-3 mins. in a toaster oven or on the stove making sure to watch closely as it can easily get overdone.
2. Wash the greens, spin dry and put them in a mixing bowl with the sprouts.
3.Place all the ingredients of the dressing in a small bottle and with the lid on and tightly closed, shake well to incorporate.
4. Just before serving, add the dressing into the greens and toss. Adjust the taste and transfer to serving bowl. Top it with the mangoes, avocado, goji berry, hemp hearts and pumpkin seeds. Enjoy!
Note: You can also use the Creamy Sesame Dressing which was posted earlier if you desire a creamy dressing.