Cucumber, Mango and Spinach Salad

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Cucumber, Mango and Spinach Salad
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Enjoy this colorful and flavorful salad with a hearty soup.

Yields: Serves 6-8


1 bag (5 ounces) or 1 bunch fresh spinach

1 mango, peeled and cut into bite-size pieces

1 large cucumber, sliced

6 green onions, thinly sliced

1/2 cup thinly sliced fresh basil

1/4 cup seasoned rice vinegar

3 T freshly squeezed lime juice

1/4 tsp ground black pepper

PER SERVING: 45 calories; 0.3 g fat; 0 g saturated fat; 5.5% calories from fat; 0 mg cholesterol; 1.5 g protein; 10.9 g carbohydrate; 7.4 g sugar; 1.7 g fiber; 219 mg sodium; 50 mg calcium; 1.3 mg iron; 19.1 mg vitamin C; 2134 mcg beta-carotene; 1 mg vitamin E


Wash the spinach and dry it in a salad spinner. If the leaves are large, tear them into bite-size pieces. Transfer to a large salad bowl.

Combine the mango, cucumber, green onions, and basil in a medium bowl. Add the vinegar and lime juice and toss until evenly coated. Arrange the mango mixture on the spinach and sprinkle with the black pepper.

Serve immediately.

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