Ingredients
4
4 servings
- •4 cups baby spinach leaves
- •2 medium mangos - peeled, seeded, and diced
- •½ cup chopped fresh cilantro
- •1 small red chile pepper, cut into thin strips
- •sea salt and cracked black pepper to taste
- •2 kaffir lime leaves
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons soy sauce
- •2 tablespoons lime juice
- •1 tablespoon grated lime zest
- •1 tablespoon sesame oil
- •1 tablespoon fish sauce
- •1 tablespoon minced fresh ginger
- •1 tablespoon finely chopped fresh lemongrass
- •1 small Thai chile, chopped
- •1 clove garlic, minced
- •1 teaspoon coconut sugar
Instructions
- Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
- Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
- Pour dressing over salad and toss well to combine. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 218
- Carbohydrate: 24g
- Fat: 14g
- Fiber: 3g
- Protein: 3g
- Sugar: 18g
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