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Recipes
Shopping list
Ingredients
- 4 ripe mangos
- 5 limes, for juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ¼ cup canola oil
- ½ cup chopped pecans
- 1 bag fresh baby spinach (5–6 oz)
Steps
- Cut sides of mangos away from pits, scoop out flesh, and slice. Juice limes (⅓ cup). Place lime juice in food processor (or blender); add salt, pepper, oil, and one-fourth of the mango slices. Process until smooth; set dressing aside.
- Preheat small sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 3–4 minutes until toasted.
- Divide spinach among serving plates; arrange remaining three-fourths mango slices on top of spinach, sprinkle with pecans, and drizzle with dressing. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 430, Total Fat 25g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 160mg, Total Carb 55g, Fiber 8g, Total Sugar 46g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 20%