Mango, avocado and spinach salad

    20 min

    This salad has the perfect combination of textures and flavours. Spinach is tossed with mango, avocado, tomato, red onion and mushrooms in a white wine vinaigrette. Perfect on its own or with barbecued meats.

    34 people made this

    Serves: 4 

    • 275g fresh baby spinach
    • 1 mango, peeled, seeded and cubed
    • 1 avocado, peeled, pitted and diced
    • 1 tomato, cut into wedges
    • 1/2 red onion, julienned
    • 225g fresh mushrooms, sliced
    • 2 tablespoons extra virgin olive oil
    • 125ml white wine vinegar
    • 1/2 teaspoon ground black pepper
    • 1 pinch caster sugar

    Prep:20min  ›  Ready in:20min 

    1. In a large salad bowl, combine the spinach, mango, avocado, tomato, onion and mushrooms.
    2. Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well and pour over salad. Toss and serve.

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    Reviews & ratings
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    Reviews in English (26)


    Great salad. Would have never thought to mix all these ingredients together to create something this good. Don't like Spinach, and I'm not crazy about mango, but I gave it a chance and found it to be very interesting and delicious. I was afraid this would become a bland mess of stuff mixed together, but was amazed how you can taste each and every ingredient separately and yet each one goes so well together with the others... Will be making this again SOON! A  -  15 Feb 2004  (Review from Allrecipes US | Canada)


    Fantastic! The dressing makes this salad zing, and it really improves if you can make it at least a few hours ahead of time. It's punch comes from the combination of pepper and mango-- I recommend using only white pepper, as it's intense bite is a nicer compliment to the mango. Yet, if you only have black pepper, you will still create a great tasting salad. We enjoy this with Seared Scallops with Spicy Papaya Sauce (found on  -  18 Feb 2004  (Review from Allrecipes US | Canada)


    While I liked everything together the dressing was very tart, not necessarily a bad thing. I used raspberry champagne vinegar as I didn't realize I was out of white wine vinegar. I will reduce vinegar by at least half and up the sugar a tad next time which will still make enough dressing for this amount of salad.  -  12 May 2009  (Review from Allrecipes US | Canada)