Are you in a salad rut? Getting tired of the same kale and carrot combo? Spice things up with this Mango Walnut Spinach Salad.
Sweet, crunchy and topped with a homemade dressing, this is one salad you can’t skip out on. The walnuts add heart-healthy omega-3 fatty acids and a satisfying texture. The mangoes do double-duty as dressing and a juicy addition to the mix of kale and greens. It’s a family-sized salad that I know everyone will enjoy.
Start by adding the walnuts to a small skillet and toasting them over medium-high heat for 3–4 minutes, until the walnuts are lightly browned. Then place the walnuts and the first seven ingredients (spinach through blackberries) in a large bowl. You’ve got the base of your mango walnut spinach salad ready.
Next, puree the two ripe, nutrition-rich mangoes until you have 1/3 cup. Then add the remaining ingredients, including the pureed mango, to a blender and blend until well mixed. You’ve now got a fruity, creamy homemade dressing on your hands.
Then pour the dressing into a bowl and add in the chopped parsley. Drizzle the dressing over the salad and serve. I love how hearty this mango walnut salad is as well as the combination of flavors. If you’re not a huge blackberry fan, you could even substitute another berry of choice, like strawberries.
Today and tomorrow, I’m hosting a free presentation all about what I’ve created to be the fastest and most authoritative way to become a Certified Essential Oil Coach.
And you’re invited! Click Here to Register
Whether you’re in pursuit of essential oil mastery or you want to build an essential oil business, this is a must-see presentation. Plus, I’ve set aside a half hour to answer your questions.
Like I said, no charge and you can register here.
Mango Walnut Spinach Salad Recipe
- ½ pound baby spinach
- 2 cups baby kale
- 1 pound mixed spring salad mix (organic)
- 1 small red onion, sliced thin
- 2 mangos, peeled, seeded and cut into strips
- 1 cup fresh blackberries
- ½ cup rough chopped walnuts, toasted
- 2 ripe mangoes, peeled, seeded and puréed in blender to make 1/3 cup
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh parsley
- Toast walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled walnuts and first 7 ingredients listed in salad bowl.
- Purée mango and measure 1/3 cup. Add the last 9 ingredients listed (including mango) except chopped parsley to blender and blend until well mixed.
- Pour dressing into a bowl and add parsley.
- Drizzle dressing over salad and serve.
Get FREE Access!
Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!
Free eBook to boost
metabolism & healing
30 Gluten-Free Recipes
& detox juicing guide
Shopping Guide &