225 gms baby spinach

500 gms baby kale

450 gms mixed spring salad mix (organic)

1 small red onion, sliced thin

2 mangoes, peeled, seeded and cut into strips

250 gms fresh blackberries

30 gms chopped fresh parsley

125 gms rough chopped California walnuts, toasted

2 ripe mangoes, peeled, seeded and puréed in blender

30 gms fresh squeezed orange juice

30 gms fresh squeezed lime juice

2 cloves garlic, minced

30 ml extra virgin olive oil

15 ml honey

5 gms sea salt


  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 puréed 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.
Mango Spinach Salad