Ingredients
Scale
- 2 cups baby spinach
- 1/2 english cucumber, halved and sliced into half moons
- 1 small red bell pepper, cored and thinly sliced
- 2 1/2 pounds fresh ripe mangos, peeled and sliced (about 4–5 mangos)
- 1 shallot, halved and thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- salt and pepper
- 1 to 2 teaspoons aleppo pepper
- juice of 1 large lime
- Extra virgin olive oil
Instructions
- In a large bowl, combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs.
- Season with kosher salt, black pepper, and Aleppo pepper flakes.
- Add lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine and adjust seasoning as needed.
- Transfer the salad to a serving plate and sprinkle with more pepper flakes.
- Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, add some nuts such as walnuts or almonds.
You can use other fruits like oranges or avocados to personalize the flavor.
Make the salad fresh before serving to maintain the crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg