I love a good salad, just make sure there are nuts, legumes or something to keep me full. This one is so refreshing with the double fruit. I made the dressing on the fly and it just turned out to be the bomb, what fun this is, dreaming up something and then it’s actually delightful. The right amount of tang, sweetness and crunch. Summer is almost at our door and this is a great precursor.
My mom helped me to get the dressing shot. Those are her beautiful hands. The one’s that served our family so well, the ones that go unnoticed as she does things in the background. She’s put them together in prayer and worn them out cleaning. They held my dad on her wedding day and they held my dad when he passed away. Brave hands, brave lady.
- The salad
- ½ a cup spinach leaves
- ¼ cub cubed mango
- ¼ avocado sliced
- 10 almonds broken up with a mortar and pestle
- The dressing
- Quarter cup mango pieces/pulp
- Juice of ½ a fresh lemon
- ¼ cup olive oil
- A large pinch of salt
- 3 table spoons of water
- Layer the spinach in a single serving bowl. Add the mango, avocado nuts and blackberries.
- To make the dressing, place all the dressing ingredients in a food processor and pulse for 2-3 times or until smooth.