side dish recipe · #00275
Cider Dijon Spinach Mango Avocado Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook0 min
Inactive0 min
Total15 min
Ingredients
- 6 ozSpinach
- 8 ozMango
- 6 ozAvocado
- 2 tbspOlive Oil
- 2 tbspApple Cider Vinegar
- 1 tbspDijon Mustard
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Wash the Spinach, Mango, and Avocado under running water and dry them; keep leafy greens separate from raw meat and poultry, then cut the ingredients into bite-size pieces as needed.
- Whisk the Olive Oil, Apple Cider Vinegar, Dijon Mustard, Table Salt, and Black Pepper in a large bowl.
- Add the Spinach, Mango, and Avocado; toss gently until evenly coated and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 2.8 g
- Carbohydrates
- 13.8 g
- Fat
- 11.5 g
- Fiber
- 4.4 g
- Sodium
- 369.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.