It's like diving into a bowl of delicious Spring greens. Enjoy.
Spinach, Fennel & Mango Salad (Serves 2-4) *Adapted from Cathy Fisher
- 1 large bunch spinach
- ½ bunch arugula
- 2 large Mangoes, peeled and diced or 3 cups frozen and thawed
- 1 fennel bulb, large grate
- 1 English cucumber, diced
- 1 large avocado, diced
- 1 bunch green onions, chopped
- 2-4 tablespoons fresh basil, chopped
- 2 tablespoons rice vinegar
- 2 limes, juiced
Wash spinach and arugula, pat or spin dry and add to a bowl.
Add mango, grated fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice to the greens.
Toss gently and serve.
You can also place greens on a platter, and spoon other ingredients on top.
NOTE: You can substitute spinach with Romaine or other leafy lettuce.