Mango and Spinach Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

0.5 ½ mango (s)
2 handfuls spinach (baby spinach) organic
2 tablespoon cashew nuts, unsalted

For the dressing:

1 lime (s)
1 chilli pepper (s), red, pitted, amount according to taste and heat
2 teaspoons agave syrup
salt and pepper
2 tablespoons oil

Instructions

Peel the mango, remove the stone, cut the flesh into wedges. Sort the spinach, wash and drain well.
For the dressing, mix together lime juice, very finely chopped chilli pepper, agave syrup, salt, pepper and oil.
Divide the spinach on two plates, place the mango wedges on top, drizzle the dressing on top and serve sprinkled with the cashew nuts.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.