Sunday, March 17, 2019

Spinach Salad with Mango Vinaigrette

Looking at this dish one might notice that I am totally looking forward to spring. February spoilt us with mild temperatures, but then, the weather got back to gloomy and rainy winter moments. I  absolutely love hearty dishes , especially when baked with loads of cheese, but at some point you just want to switch to juicy fresh produce. 

Luckily I had a break from all this gloom and went to Costa Rica end of January. We had loads of typical flavours and some inspired this colourful bowl. So my usual bell pepper carrot salad has transformed into a tropical delight. I have to admit that I had to get used to limes in savoury dishes at first, as for me they're THE ingredient that defines mojitos. Now that I'm a fan, I like to replace lemons by limes quite often. So if you're curious what tropical flavours are hidden in my salad, read on and try the recipe. 

For 4 servings you'll need:
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 cucumbers
4 handful spinach
2 handful coriander 
2 mangoes
4 carrots
4 tbsp chives
450g black beans (canned)
4 tbsp olive oil
3 limes
2 small onions
4 avocados
salt & pepper


Rinse the bell peppers and cucumbers then cut them into little cubes. Peel the carrots and cut as well. Chop the chives and coriander and add the herbs to the vegetables. Now add the spinach as well as the black beans to the mix. Stir until all the ingredients are well mixed.
Peel the mango, press the lime juice and chop the onions into medium-sized chunks. Add everything to a food processor and mix. Divide the salad mix onto four plates, then drizzle the mango vinaigrette over each plate. Cut the avocado and place on top of each salad. Season with salt and pepper ate serve.


Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)

No comments:

Post a Comment

 photo s_04.jpg  photo s_05.jpg  photo s_06.jpg