Recipe: Spinach Salad with Avocado, Mango and Citrus-Chili Dressing

Serves 4 to 6

Dressing:

- 3 tablespoons olive oil

- 3 tablespoons orange juice

- 1 tablespoon lime juice

- 1 tablespoon white wine vinegar or white balsamic vinegar

- 2 teaspoons chili powder

- 1 teaspoon ground cumin

- ¼ teaspoon salt

- ¼ teaspoon freshly ground black pepper

- 1/3 cup red onion, sliced paper thin

- 1 bag (10 ounces) prepared baby spinach leaves

- 1 avocado

- 1 tablespoon lime juice

- 1 ripe mango

1. To prepare the dressing: In a jar combine the olive oil, orange juice, lime juice, vinegar, chili powder, cumin, salt and pepper. Refrigerate until ready to use.

2. To prepare the salad: Place the onions in a bowl, cover with water and set aside 15 minutes. Drain and press the excess moisture out with a paper towel.

3. Remove the stems from the spinach leaves and put into a salad bowl. Add the onions. Cover with a paper towel and refrigerate until ready to serve.

4. Peel the avocado and slice thinly. Drizzle the lime juice over the slices. Remove the peel from the mango and cut away the flesh in large chunks, then slice thinly.

5. Add the avocado and mango to the spinach. Toss gently with the dressing and serve.

Data per 1 of 6 servings:

Calories 161

Protein 2.54g

Fat 12.56g

Carbohydrates 12.78g

Sodium 139mg

Saturated fat 1.75g

Monounsaturated fat 8.48g

Polyunsaturated fat 1.31g

Cholesterol 0mg

Adapted from "Big Flavors of the Hot Sun" by Chris Schlesinger and John Willoughby