Mango spinach salad

Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. We also added pan fried citrus marinated tofu and earthy roasted potatoes. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:
    35 min
  • difficulty level: 1
  • recipe ID: PB15
  • cuisine region: fusion Caribbean

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol:
13.0%
Price (SLGA): $13.17

PETER LEHMANN LAYERS
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: Australia
Colour: White
Alcohol:
13.5%
Price (SLGA): $17.75

Featured

Tags

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the fresh mint as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Tools

  • knife
  • cutting board
  • pan
  • baking sheet
  • parchment or non stick liner
  • plate
  • small bowl

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

potato

350 gr

700 gr

Citrus marinated organic tofu

200 gr

400 gr

cornstarch

2 tbsp

1/4 cup

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

Tangerine, mango & lime dressing

3 tbsp

1/3 cup

oil

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

legend

Preparation

1

Cook to potatoes:  Heat up the oven to 450F. Peel the potatoes and cut them in 2 cm dices. Place the potato dices on a baking sheet lined with parchment or non stick liner. Drizzle the potato with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Bake for about 20 minutes or until the potatoes are cooked through and are starting to become golden.

2

Fry the tofu: While the potatoes are cooking, drain the citrus marinated tofu. Discard the marinade. Cut the citrus marinated tofu in 2 cm dices. Place the cornstarch and salt (1/2 tsp, ¼ tsp) on a plate and coat each tofu dice with the cornstarch and salt. In a large pan, heat the oil (1 tbsp, 1/2 tbsp) on medium heat. Place the tofu dices in the pan in a single layer and cook each side for about 2 minutes until they are golden. Once the tofu is cooked, place it in a bowl and set aside.

3

Prepare the lime and mango: Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments.

4

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cashew, lime, and mint.  

6

Garnish and serve: Place citrus marinated tofu dices and roasted potato dices on each plate and top with tangerine, mango & lime dressing.  

Bon Appétit!

Nutritional Information