Ingredients

  • 225 g baby spinach
  • 500 g baby kale
  • 450 g mixed spring salad mix (organic)
  • 1 small red onion, sliced thin
  • 2 Mangoes, peeled, seeded and cut into strips
  • 250 g fresh blackberries
  • 30 g chopped fresh parsley
  • 125 g roughly chopped California walnuts, toasted
  • 2 ripe mangoes, peeled, seeded and pureed in blender
  • 30 g fresh squeezed orange juice
  • 30 g fresh squeezed lime juice
  • 2 cloves garlic, minced
  • 30 ml extra virgin olive oil
  • 15 ml honey
  • 5 g sea salt

Preparations

  1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.
  2. Pour Purée mango into salad bowl and stir well.
  3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.