Spinach, Mango + Avocado Salad

I love inspiring others to get amongst the theme and movement of “Meat-free Monday” by being the example. Vego or vegan options don’t have to be boring. In fact, it pushes you to get a little more creative if you ask me 😉 For example, this summer inspired salad dressed in lime, evoo and Maggie Beer vino cotto.

Ingredients

1 large handful of baby spinach leaves

1 slice/half of a medium sized mango, cut into cubes

1 large or two small celery sticks, finely sliced

4 large cherry tomatoes, cut into quarters

½ small carrot, roughly chopped or diced

½ small avocado, cubed

12-15 almonds, toasted if you wish

1-2 tbsp of currants

Dressing

2-3 tbsp evoo (replace 1 tbsp evoo with cold-pressed Hemp Seed Oil if you have it on hand – check out the Tips below)

1-2 tbsp lime juice

1 tsp vinno cotto

salt + pepper, to season

Method

Grab a serving bowl of choice and add in all the salad ingredients.

Take a small jar with a lid (or use a glass and spoon) and add all the dressing ingredients. Shake hard and then pour over the salad and serve.   

Tips

For a non-meat free night, this salad pairs well with chicken, prawns, crayfish or salmon and pickled ginger… trust me! 

Hemp has so many incredible health benefits associated with it and is well worth incorporating into your diet. I’m an Ambassador for Hemple just because I love their products SO MUCH and use them all the time. So, if you’d like to try out any Hemp products, check out their website and you can also use my discount code for 10% discount – CARLA10.