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Spinach, Avocado & Mango Salad

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (37 votes)

Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.



READER'S COMMENT:
"Didn't have Radicchio - however, increased spinach and added nectarines instead of mangos - fanTAStic! "
Spinach, Avocado & Mango Salad

Makes: 4 servings, 2 cups each

Active Time:

Total Time:

Ingredients

Dressing

  • 1/3 cup orange juice
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons hazelnut oil, almond oil or canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Salad

  • 10 cups baby spinach leaves, (about 8 ounces)
  • 1 1/2 cups radicchio, torn into bite-size pieces
  • 8-12 small red radishes, (1 bunch), sliced
  • 1 small ripe mango, sliced
  • 1 medium avocado, sliced

Preparation

  1. To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
  2. To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

Nutrition

Per serving: 210 calories; 14 g fat (2 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 6 g fiber; 258 mg sodium; 479 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 3 fat (mono)


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