Amy Riolo: My mango, avocado and spinach salad doesn't just look and taste great, it's also full of antioxidants and anti-cancer properties.
So I have got my spinach in a bowl to start. This is baby spinach. Spinach, when it's raw, is great for us because it's full of Vitamin K and Vitamin K is perfect for helping our body be able to absorb a lot of calcium.
I'm going to add the avocados right on top of the spinach. Avocados are great because they help to lower blood sugar and they are also full of healthy fats. Now I'm going to add my sliced mango. Now we'll start making our vinaigrette. I am just going to add my lemon juice into the bowl and then I'll whisk in my olive oil.
For this salad, you want to use a really good quality extra-virgin olive oil. It will make a difference because we have so few ingredients, but you want something that's nice, fresh tasting and that has a lot of full flavor that will stand up to the avocados and to the mangoes.
So I am going to whisk this pretty vigorously. So we create a nice emulsified vinaigrette. I'm going to add in some salt and also add in a little bit of freshly cracked black pepper.
Now if you want to slice your mango early and keep it setting out until serving, just put a little bit of lemon juice or lime juice and mix it up so that it doesn't discolor. Finally, we're going to dress our salad.
So there we have our mango, avocado and spinach salad, a delicious recipe that makes eating healthy fun. Enjoy!