Mango Avocado and Spinach Salad

Recipe developed by Ricco CI. 

General Information

Min. Preparation Time



  • 6 cups of spinach, you can also use lettuce or arugula.
  • 1 large mango, peeled and cut into thick strips.
  • 1 large avocado, peeled and cut into strips.
  • ½ red onion, thinly sliced.
  • 1 tablespoon of lemon juice.

For the orange dressing or vinaigrette:

  • 1 tablespoon of champagne vinegar (you can also use white wine vinegar).
  • 4 tablespoons of orange juice, about ½ orange.
  • 2 tablespoons of lemon juice, about a ½ lemon.
  • 4 tablespoons of olive oil.
  • ½ teaspoon of ground cumin.
  • 2 tablespoons finely chopped cilantro.
  • 1 red chili pepper, thinly sliced (you can use sweet pepper if you don’t like spicy)
  • Salt and pepper to taste.


  1. Put all the ingredients for the dressing or vinaigrette in a small jar (I save the jars of marmalade or pate for this), put the lid on and shake until all the ingredients are well mixed.
  2. Soak the onion slices in warm water with a little salt and 1 tablespoon of lemon juice for about 10 minutes, then rinse and dry the onions.
  3. Toss the spinach leaves with half the dressing or vinaigrette and place on a serving platter or salad tray.
  4. Add the mango, avocado, and onion slices to the spinach mixture, and drizzle the rest of the dressing over the salad.
  5. Serve immediately.