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Total time
25 minutes
6 servings


3 cups chopped spinach

2 cups shredded green cabbage

1 avocado, sliced

1 tomato, wedged

1 cucumber diced

Mango Salsa

1 mango peeled, and diced

¼ cup green bell pepper, diced

¼ cup red bell pepper, diced

1 jalapeno pepper, diced

1 garlic clove

1 onion peeled and finely minced (optional)

2 tablespoons chopped parsley

2 tablespoons olive oil

2 teaspoons lemon juice

1 pinch red pepper flakes

½ teaspoon salt

¼ teaspoon ground black pepper

Mango Vinaigrette

1 large mango, peeled, pitted and chopped

¼ cup fresh lime juice

½ tablespoon honey

½ teaspoon cumin

1 garlic clove

½ teaspoon salt

½ cup olive oil

2 tablespoons finely shopped cilantro

¼ teaspoon freshly ground black pepper


​Mango Salsa

  1. Mix together mango, red and green bell peppers, onion, garlic, jalapeno, parsley, olive oil, lemon juice, red pepper flakes, salt and pepper to a bowl and mix well. Cover and refrigerate until ready to use.

Mango Vinaigrette

  1. Combine mango, lime juce, honey, cumin, garlic, salt and peper in a blender container. Puree on medium speed until smooth. Transfer to a medium-size jar
  2. Add oil to the mixture ina slow steady steam while stirring continuously with a fork or small whisk
  3. Add finely chopped cilantro and black pepper
  4. Shake contents well before using. Refrigerate unused portion and use within 24 hours.


  1. Add spinach and cabbe to large bowl
  2. Add 4 tablespoons of mango vinaigrette and toss
  3. Top greens with sliced avocado, tomato and cucumber

Recipe and photo courtesy of Five Loaves Two Fish Healthy Teaching Kitchen


Total Fat: 29g
Saturated Fat: 4g
Sodium: 220mg
Carbohydrate: 28g
Fiber:6 g
Total Sugar:20 g (Added Sugar: 1g)
Protein: 3g

Yield: 6 servings

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