Best 4 Spinach Avocado Mango Salad Recipes

Indulge in a culinary journey with our Spinach Avocado Mango Salad, a vibrant and refreshing dish that tantalizes your taste buds with every bite. This salad is a symphony of flavors and textures, featuring crisp baby spinach, creamy avocado, sweet mango, tangy red onion, and crunchy almonds. Tossed in a zesty lime-cilantro dressing, this salad is a delightful blend of sweet, savory, and tangy flavors.

But that's not all! This article also offers a collection of additional salad recipes that will elevate your dining experience. From the classic Caesar Salad with its creamy dressing and crunchy croutons, to the hearty Roasted Butternut Squash Salad with its sweet and savory roasted vegetables, there's a salad here to suit every palate.

And for those with dietary restrictions, we have you covered. Our Quinoa and Black Bean Salad is a protein-packed vegan delight, while the Grilled Halloumi and Watermelon Salad offers a unique and flavorful twist.

So, whether you're looking for a light and refreshing lunch, a flavorful side dish, or a healthy and satisfying meal, this article has something for everyone. Embark on this culinary adventure and discover the endless possibilities of salads, one delicious bite at a time.

Let's cook with our recipes!

SPINACH, AVOCADO & MANGO SALAD

Spinach, Avocado & Mango Salad image

I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.

Provided by Jenny Sanders

Categories Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces baby spinach leaves
4 -6 leaves radicchio
8 -12 small red radishes
1 small ripe mango
1 medium ripe avocado
1 valencia orange, juice of
3 tablespoons hazelnut oil or 3 tablespoons almond oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon cracked black peppercorns

Steps:

Wash, pick over and dry the spinach.
Wash, dry and tear up the radicchio.
Wash and slice the radishes.
Peel and slice the mango and avocado.
(Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
Toss gently into the salad.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

CHICKEN, AVOCADO AND MANGO SALAD

Chicken, Avocado and Mango Salad image

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Provided by GREENLIME

Categories Salad

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

Steps:

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g

SPINACH AND MANGO SALAD

Spinach and Mango Salad image

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Provided by GILLIANMCLENNAN

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

Tips:

Choose ripe avocados and mangoes. This will ensure that they are sweet and flavorful.
Use fresh spinach. Baby spinach is a good option, as it is tender and has a mild flavor.
Chop the ingredients evenly. This will help them to cook evenly.
Don't overcook the spinach. It should be wilted, but still retain its bright green color.
Add the dressing to taste. You may not need all of the dressing, so start with a little and add more as desired.
Serve the salad immediately. This will prevent the spinach from wilting further.

Conclusion:

This spinach avocado mango salad is a delicious and refreshing dish that is perfect for a summer meal. It is also very easy to make, and can be ready in just a few minutes. The combination of spinach, avocado, and mango is a perfect balance of flavors and textures, and the dressing adds a tangy and flavorful touch. This salad is sure to be a hit at your next party or potluck.