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)


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


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.

One Response to “Spinach Mango Salad”
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  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. […]

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