|An Indian-inspired Spinach Mango Salad|
This is an Indian-inspired salad with some of my very favorite flavors in the whole wide world. Baby spinach is a miraculous ingredient, and when you pair it with coconut, lime, and mango, it just comes alive. If you have never used coconut oil, please go out and get some. I use it in baking and cooking whenever I want to infuse things with an extra hint of coconut flavor. I wasn't sure if it would work in a dressing (I usually cook or bake it) but it was perfect! This salad made my taste-buds dance!
Spinach Mango Salad
A handful of shredded unsweetened coconut
3 cups raw baby spinach, washed and thoroughly dried
1 mango, peeled and chopped or julienned
2 teaspoons coconut oil
1 teaspoon fresh lime juice
Salt and pepper to taste
In a small frying pan, toast the coconut over medium heat for a couple of minutes, stirring occasionally, till the coconut is fragrant and beginning to brown. Remove from the heat and let cool.
Place the spinach and mango in a large bowl. Sprinkle with coconut.
In a separate small bowl, combine the lime juice, coconut oil and seasonings. Mix well and then toss with the salad. Eat within a couple of hours. (Spinach takes a while to wilt, so you can actually prepare this in the morning and take it to work for lunch without worrying about soggy salad! What a treat.)