Vegan Recipe: Spinach, Fennel and Mango Salad

Spinach Fennel and Mango Salad

This salad from Dr. John McDougall is very easy to make, with refreshing and unique flavors; a great alternative to your everyday salad. The oil-free dressing is light and tangy. Prep: 15 minutes

Ingredients, Serves 4
• 1 bunch spinach
• 1/2 bunch arugula
• 1 mango, peeled and diced
• 1 fennel bulb, grated
• 1 cucumber, peeled and diced
• 1 avocado, diced
• 2 scallions, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp rice vinegar
• juice from 1 lime

Thoroughly wash the spinach and arugula, pat or spin dry, and place in a bowl or on a platter. Combine the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice. Toss this mixture gently with the spinach and arugula and serve, or place mixture on top of the greens on a platter.

Notes: Baby spinach is very tasty in this dish; it can be bought in bulk in the produce section. Arugula is also often found in bulk in the produce section. You can also substitute with romaine or any other kind of lettuce. If you don’t have both, you can use either fennel OR basil since both have distinctive flavors.

View more McDougall recipes:

Comments are closed.