This salad was just a little creation one night and I wanted to share it because it was so fresh and summer-y. Personally, I could live off of avocados, and the one in this salad was perfectly green. I couldn’t have been more excited to see no brown spots after a string of bad ones the last few times I’ve purchased them! If you don’t know how to prepare an avocado it’s very simple, here’s a very helpful step-by-step description that I found…
Avocados are a great source of the healthier unsaturated fats. Don’t let that be an excuse to eat the whole thing though, (although it will be hard to resist!) a healthy portion of an avocado is only 1/4 of it. So enjoy the healthy fat, but watch your portion.
Tropical Summer Salad
1 mango, chopped
1 avocado, chopped
1/4 cup sliced almonds
2 tbsp. green olives, sliced
1/4 red onion, thinly sliced
6 oz. spinach & mixed greens
Dressing: I made a simple red wine vinaigrette with olive oil, red wine vinegar and a little salt and pepper. The amount will depend on how much salad you plan to eat. For 3 servings I used about 1/3 cup red wine vinegar and 1/2 cup extra virgin olive oil. Prepare it to taste and to the amount of salad you will eat in that sitting.
- Mix all ingredients and top with dressing given or dressing of choice.