Spinach Mango Salad

This recipe was inspired by my favorite Mexican restaurant, Maria Maria. While I used to enjoy the fish tacos and chips and salsa there with my husband, I had to find something on the menu that was SCD friendly. Since going out all the time isn’t budget, or baby, friendly, I figured out a way to enjoy it at home! The restaurant serves it with shrimp, but if you’d prefer chicken, you can do the same marinade.

Ingredients (serves 6)

4 handfuls fresh baby spinach
1/4 raisins
1 cup sliced mango
1/4 cup toasted almonds
1/2 cup Queso Fresco Cheese (omit if following Paleo)
1/2 cup cherry tomatoes (sliced in half)
2 tsp sesame seeds
12-15 shrimp (deveined and tail on)

Marinade

1/2 cup fresh squeezed lime
1/4 cup olive oil
1 Tbl cumin
1 Tbl chili powder
salt and pepper

Honey Lime Vinaigrette

1/3 cup(s) fresh lime juice
4 teaspoon(s) honey
1 tablespoon(s) rice vinegar
1/8 teaspoon(s) salt
1/4 cup olive oil

Directions

Marinate the shrimp in a non-reactive bowl for at least 2 hours. Grill on a skewer until pink and cooked through.

Throw all of the salad ingredients in a bowl.

Mix the first 4 dressing ingredients together. While continuously whisking, slowly pour the oil in until incorporated. Dress the salad to your tastes.

Advertisements
Comments
One Response to “Spinach Mango Salad”
Trackbacks
Check out what others are saying...
  1. […] of my favorite salads is my spinach mango salad, but since I was out of spinach and mango, I decided to come up with something else inspired by it. […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: