MANGO BLACKBERRY n SPINACH SALAD
Recipes and photos property of Teri Gentes. Permission required to reprint.
When you really love salads it’s essential to have all kinds of fun recipes and innovative vinaigrettes in your arsenal. Besides winning over even non-salad eaters, this recipe delivers on so many nutrients you’ll want to enjoy it often. Plus, it is so pretty, making it a fabulous salad to bring to potlucks. Just be sure you get some on your plate before it’s all gone.
INGREDIENTS: 6 cups organic baby spinach or mixed salad greens
2 ripe ataulfo mangos, slivered
1 large avocado, sliced into thin strips
1 heaping cup fresh organic blackberries
¼ red onion, slivered
Fresh cilantro, basil, or micro greens
Sea salt and fresh black pepper, to taste
DIRECTIONS:
1. Scatter the greens into a large deep dish salad bowl.
2. Carefully lay the avocado and mango slices evenly over greens, follow with the onions, and scatter with berries. Lightly season with sea salt and pepper.
3. Set aside while preparing the vinaigrette.
BLACKBERRY GINGER VINAIGRETTE
Dressings/Vinaigrette
INGREDIENTS:
1 heaping tbsp shallot, finely minced
1 tsp ginger root, finely minced/grated
3 tbsp balsamic vinegar
1/3 cup olive oil
¼ cup blackberries, fresh or frozen, mashed
1 tbsp hemp seeds, optional
Sea salt and fresh pepper, to taste
DIRECTIONS:
TERI’S TIPS:
This salad is especially nutrient dense with the heart healthy ‘essential fatty acid rich’ hemp seeds. Freshly grated ginger enhances digestion and reduces inflammation and shallot (like a combo of garlic and onion) is immune enhancing. Store leftover vinaigrette in the refrigerator for a week and serve at room-temperature.
Recipes and photos property of Teri Gentes. Permission required to reprint.
When you really love salads it’s essential to have all kinds of fun recipes and innovative vinaigrettes in your arsenal. Besides winning over even non-salad eaters, this recipe delivers on so many nutrients you’ll want to enjoy it often. Plus, it is so pretty, making it a fabulous salad to bring to potlucks. Just be sure you get some on your plate before it’s all gone.
- Salad
- Prep Time:10 minutes
- Vegan, Gluten/Dairy free
- Serves 4
INGREDIENTS: 6 cups organic baby spinach or mixed salad greens
2 ripe ataulfo mangos, slivered
1 large avocado, sliced into thin strips
1 heaping cup fresh organic blackberries
¼ red onion, slivered
Fresh cilantro, basil, or micro greens
Sea salt and fresh black pepper, to taste
DIRECTIONS:
1. Scatter the greens into a large deep dish salad bowl.
2. Carefully lay the avocado and mango slices evenly over greens, follow with the onions, and scatter with berries. Lightly season with sea salt and pepper.
3. Set aside while preparing the vinaigrette.
BLACKBERRY GINGER VINAIGRETTE
Dressings/Vinaigrette
- Prep Time: 5 minutes
- Vegan, Gluten/Dairy/Nut free
- Makes approx. ¾ cup
INGREDIENTS:
1 heaping tbsp shallot, finely minced
1 tsp ginger root, finely minced/grated
3 tbsp balsamic vinegar
1/3 cup olive oil
¼ cup blackberries, fresh or frozen, mashed
1 tbsp hemp seeds, optional
Sea salt and fresh pepper, to taste
DIRECTIONS:
- Mix together all the ingredients in a jar and shake well to emulsify.
- Adjust to personal taste preferences and drizzle this sweet, savory, tart vinaigrette over your salad for a truly refreshing sweet, sour, savory sensation.
TERI’S TIPS:
- For a creamy dressing, puree the ingredients in a blender with an additional tbsp hemp seeds and transfer to a squeeze bottle. Drizzle over the salad just before serving for a restaurant worthy look. The dressing can be made in advance.
- Top with a handful hemp seeds or toasted cashew seeds just before serving.
This salad is especially nutrient dense with the heart healthy ‘essential fatty acid rich’ hemp seeds. Freshly grated ginger enhances digestion and reduces inflammation and shallot (like a combo of garlic and onion) is immune enhancing. Store leftover vinaigrette in the refrigerator for a week and serve at room-temperature.
