This is a salad Popeye could be proud of; fresh and loaded with healthy spinach!  In fact, I imagine this is what Popeye and Olive Oyl would eat if they were to honeymoon in the tropics.  Maybe omit the onion...  :) 

This salad is beautiful, nutrient-rich and has a sweet and tangy oil-free dressing you'll want to put on everything!  Make a double batch and use it over vegan ice cream for a wicked-fast and refreshing summer dinner/dessert duo.

Spinach Salad with Mango-Orange Sauce

2 cups organic Baby Spinach

1 Manila Mango, peeled and cubed

1/2 small Shallot, very finely sliced

1/8 cup Pistachio Nuts, roasted/salted or candied

1 tbsp juice from fresh Navel Orange

1 tbsp fresh chopped Cilantro (Optional)

Sprinkle of Red Chili Powder

Sea Salt and Cracked Pepper, to taste

In a food processor or blender, puree the mango pieces until smooth.  Add orange juice, pulse to blend.  Pour sauce into a small container, chill in fridge while finishing recipe. 

Roast and salt the pistachios if they are raw.  I love to take it a step further and candy them for this recipe, but it's up to you. 

To candy the nuts, place one tbsp sugar in medium-heat pan.  Sprinkle a little water into the pan just to liquify the sugar.  Let it boil, then add nuts and toss to coat.  Pour mixture onto plate or waxed paper, sprinkle with salt and red chili powder.  Place in fridge to set.  Once set, break them up and set aside until ready to garnish. 

Finely slice the shallot.  Put spinach into a mixing bowl and drizzle enough mango sauce to coat well but not make the spinach overly heavy or wilted. 

Plate greens and top with the sliced shallots, cilantro and pistachios.  Sprinkle a little sea salt and pepper over the top as desired, serve and enjoy.

Like this recipe?  Don't forget to vote, "It's Hot!"  Already a fan?  Go to BuddhasDelight profile page and click Follow to receive instant email updates when I post new recipes and articles. 

Thank you for your support and enjoy eating Green! :)