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Mango, Spinach and Cashew Salad

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15min

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4 servings

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This vibrant and nutritious salad features sweet mango, tender spinach, and crunchy cashews, all tossed in a tangy lime and ginger dressing.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

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Steps

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1
Prepare spinach

Rinse the spinach leaves and pat them dry. Remove any tough stems and roughly chop the leaves.

2
Dice mango

Peel the mangoes and cut the flesh into 1/2-inch cubes.

3
Slice bell pepper

Rinse the bell pepper, remove the seeds and stem, and thinly slice it.

4
Slice onion

Peel and thinly slice the red onion.

5
Toast cashews

In a dry skillet over medium heat, toast the cashews for 3-4 minutes, stirring frequently, until lightly golden and fragrant.

6
Prepare dressing

In a small bowl, whisk together the juice from the lime, olive oil, grated ginger, salt, and black pepper.

7
Assemble salad

In a large bowl, combine the chopped spinach, diced mango, sliced bell pepper, sliced onion, and toasted cashews.

8
Dress and toss salad

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

9
Serve

Serve the salad immediately, or chill in the refrigerator for 15 minutes before serving.

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