Spinach, Mango & Avocado Salad
This Spinach, Mango and Avocado Salad makes a delicious lunch or light dinner and comes together in under 30 minutes.
Servings: 4
Calories:
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:
- 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.