Mango, Avocado and Herbed Baby Spinach Salad

By Casey Lorraine Thomas
Yield 1 serving

Ingredients:

Salad:

• 1 ripe mango
• 1 ripe avocado
• 1 small handful mint leaves
• 1 small handful coriander
• 100 grams baby spinach leaves
• a few cherry tomato halves (for garnish)
• a sprig of mint (for garnish)

Dressing:

• juice of 1 lime
• 2 tablespoons cold-pressed extra virgin olive oil
• Celtic sea salt or Himalayan crystal salt
• freshly ground black pepper

Method:

1. Roughly chop the mint and coriander leaves and place in a large salad bowl with the baby spinach leaves.
2. In a separate bowl, whisk together the olive oil, lime juice, salt and pepper. Pour the dressing over the salad leaves and herbs and toss well.
3. Cut the avocado in half length-ways and remove the stone and skin. Slice the avocado into long strips and add to the salad.
4. To slice the mango, first cut off the stem. Hold the mango upright, cupping it in the palm of your hand. With the other hand, use a vegetable peeler or a paring knife to cut away the peel, following the curves of the mango. Lay the mango on its flat end and slice lengthwise, working around the flat seed in the middle. Repeat until all the mango flesh is removed. Cut each section into thin long slices as desired. Place the mango strips into the salad bowl.
5. Gently toss the salad and add more salt and pepper to taste. Garnish with a few cherry tomato halves and a sprig of mint.