Tired of the same old boring salads? Get ready to fall in love with this incredibly vibrant and flavorful Spinach and Mango Salad! The sweet, juicy mango is the perfect partner for tender spinach, all brought together by a nutty, creamy, and utterly addictive sesame-tahini dressing. It’s a feast for the eyes and the palate, and it comes together in just 15 minutes. This is the salad that will make you *crave* your greens!
Ingredients
• (Serves 4)
• For the Sesame Dressing
• 1 tablespoon / 15 ml tahini (sesame paste)
• 2 tablespoons / 30 ml canola oil
• 1 tablespoon / 15 ml toasted sesame oil
• 1 tablespoon / 15 ml freshly squeezed lemon juice
• 1 tablespoon / 15 ml tamari or soy sauce
• Salt and freshly ground black pepper, to taste
• For the Salad
• 10 ounces / 285 g fresh spinach
• 1 large ripe mango, pitted and diced
• 1 tablespoon / 15 g toasted sesame seeds
Instructions
1. In a small bowl, place the tahini. Gradually whisk in the canola oil and toasted sesame oil until the mixture is smooth and creamy.
2. Whisk in the fresh lemon juice and tamari until fully combined. Season the dressing to your liking with salt and freshly ground black pepper. Set aside.
3. If needed, gently tear the spinach leaves into bite-sized pieces and place them in a large salad bowl.
4. Add the diced mango to the spinach. Drizzle the prepared sesame dressing over the top.
5. Toss everything together gently until the spinach and mango are evenly coated with the dressing.
6. Sprinkle with toasted sesame seeds just before serving for a final touch of flavor and crunch.
Nutritional Information
• (Estimated per serving)
• Calories: 285 kcal
• Protein: 5 g
• Carbohydrates: 18 g
• Fat: 22 g
• Fiber: 4 g
Pro Tips
• for the Perfect Salad
• If your tahini dressing is too thick, whisk in a teaspoon of warm water at a time until it reaches your desired consistency.
• For a heartier meal, add a protein boost with a cup of cooked edamame, crispy baked tofu, or chickpeas.
• Add extra crunch and flavor by tossing in a handful of toasted slivered almonds or crispy wonton strips.
• Use a ripe but firm mango variety, like a Kent or Tommy Atkins, so the pieces hold their shape when diced and tossed.
FAQ
Q: How can I add more plant-based protein to this salad
A: To make this a more filling vegetarian meal, you can easily add a protein source. We recommend tossing in a cup of cooked edamame, chickpeas, or crispy baked tofu. A sprinkle of hemp hearts or quinoa would also be a fantastic, protein-rich addition.
Q: Can I make this salad dressing soy-free
A: Yes, absolutely. To make a soy-free version of the sesame-tahini dressing, simply replace the tamari or soy sauce with an equal amount of coconut aminos. It will provide a similar savory and slightly sweet flavor profile.
Q: Is this spinach and mango salad recipe vegan
A: Yes, this recipe is 100% vegan as written. All the ingredients, from the fresh produce to the tahini-based dressing, are entirely plant-based, making it a perfect fit for a vegan diet.
Q: How should I store leftovers
A: For best results, store the dressing separately from the salad ingredients. The sesame-tahini dressing can be kept in an airtight container in the refrigerator for up to 5 days. Once the salad is tossed, it’s best enjoyed immediately as the spinach will wilt over time.
