Spinach Mango & Avocado Salad Recipe

Prepare spinach

Wash baby spinach thoroughly and spin dry or pat dry with paper towels. Place in a large salad bowl and chill briefly while preparing other components.

Slice mango

Peel the mango, cut cheeks away from the pit, then thinly slice or cube the cheeks into 1/4-inch slices. Reserve any juices and a few attractive slices for garnish.

Prepare avocado

Halve the avocado, remove the pit, and score the flesh into 1/2-inch slices while still in the skin. Scoop the slices out gently with a spoon to preserve shape. Toss avocado slices with a light squeeze of lemon to prevent browning.

Prep onion and herbs

Thinly slice the red onion into half-moons (about 1/8-inch). Roughly chop cilantro or mint if using.

Assemble salad

Add the sliced mango, avocado, red onion, toasted almonds, and crumbled goat cheese to the bowl with spinach. Sprinkle the chopped herbs on top. Season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; final seasoning will be adjusted after dressing.

In a small bowl or jar, combine 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon white wine vinegar, 1 teaspoon fresh lemon juice, and 1/2 teaspoon minced garlic. Whisk to combine.

While whisking constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add up to 1/2 tablespoon honey for more sweetness or 1/2 tablespoon vinegar for more tang.

If using a jar, secure lid and shake vigorously until combined and emulsified.

Just before serving, drizzle about 2 to 3 tablespoons of dressing over the assembled salad (reserve any extra dressing in refrigerator for up to 3 days). Gently toss the salad with two large spoons or salad tongs to coat leaves evenly, taking care not to mash the avocado slices.

Plate the salad onto serving plates or a large platter. Crumble additional goat cheese over the top if desired, garnish with reserved mango slices, and finish with a light sprinkle of toasted almonds and a grind of black pepper. Serve immediately.