Mediterranean-Style Mango Salad Recipe with Spinach

Method3 steps · about 15 min

1. 1

   Step 1: Peel and slice the ripe mangos (2½ pounds), discarding the pits, and prepare the sliced cucumber, cored bell pepper and shallot (1). Combine them with the baby spinach (2 cups), pomegranate arils (1 cup), chopped cilantro (½ cup) and mint (½ cup) in a large bowl. Season with kosher salt and black pepper to taste, plus 1–2 teaspoons Aleppo pepper, starting at the lower end if preferred.

   Uses 2 cups baby spinach · ½ English cucumber, halved and sliced into half moons · 1 small red bell pepper, cored and thinly sliced · 2½ pounds fresh ripe mangos, peeled and sliced, about 4–5 mangos · 1 shallot, halved and thinly sliced · 1 cup pomegranate arils · ½ cup chopped fresh cilantro · ½ cup chopped fresh mint

2. 2

   Step 2: Add the juice of the large lime (1 large) and about 2 tablespoons olive oil to the salad from step 1. Toss gently, taste and adjust the salt or black pepper if needed.

   Uses Prepared edible salad; mango peel and pits discarded · 1 large lime, juiced · About 2 tablespoons extra virgin olive oil · Kosher salt, to taste · Black pepper, to taste

3. 3

   Step 3: Transfer the complete dressed salad from step 2 to a serving plate. Sprinkle with the optional extra Aleppo pepper flakes as desired and serve immediately.

   Uses Complete lime-and-olive-oil-dressed mango salad · Additional Aleppo pepper flakes for finishing, as desired