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+ servings
Spinach, Mango & Avocado Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
This Spinach, Mango and Avocado Salad makes a delicious lunch or light dinner and comes together in under 30 minutes.
Course: Salad
Cuisine: American
Keyword: Spinach, Mango and Avocado Salad
Servings: 4
Author: Chris Scheuer
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
  • cup extra virgin olive oil
  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.
Recipe 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.