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Spinach, Mango & Avocado Salad

This Spinach, Mango and Avocado Salad makes a delicious lunch or light dinner and comes together in under 30 minutes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

Ingredients for Salad
  • 8 cups baby spinach
  • 1 medium mango - peeled cored and diced
  • 1 medium ripe avocados - peeled cored and cut in bite-size pieces
  • ½ medium red onion thinly sliced
  • 8 strips applewood bacon cut crosswise into ½-inch strips, cooked until crisp and drained well
  • ½ cup toasted pecans* even better use these amazing Honey-Siracha Roasted Pecans
  • 3-4 ounces goat cheese crumbled**
  • Balsamic Champagne Vinaigrette see recipe below
Ingredients for Dressing
  • 1 tablespoon finely minced shallot
  • 1 tablespoon whole grain dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons champagne vinegar I like Trader Joe's Orange Muscat Champagne Vinegar, it's delicious and not terribly expensive
  • 2 tablespoons honey
  • ¾ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons finely minced fresh rosemary
  • ⅔ cup extra virgin olive oil

Instructions

Instruction:
    Cup of Yum
  1. Divide spinach among four plates. Equally distribute mango, avocado and red onion over spinach. Drizzle with vinaigrette and scatter with goat cheese and pecans.

Notes

  • Notes: ~ * To toast pecans, just bake in a 350˚F oven for 5-8 minutes or until golden. I always use a timer as they can burn quite easily and that makes me cry. ~ ** To make goat cheese a bit easier to crumble, place in freezer for 15-20 minutes in advance.