A Rwandan meal wouldn’t typically include a salad. But avocados and mangoes grow in abundance in Rwanda, and a fruit salad could be served for dessert. Spinach is also a stand-in for the cassava leaves that show up in their diet. So I came up with a spinach-avocado-mango salad for you. Or at least I thought I did. Next, I checked the Internet for ideas. My work was done when at least a dozen salads turned up with just these ingredients. This is a blend of some of the ideas I came across.
1/3 cup orange juice
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 teaspoon chili powder
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
10 cups baby spinach leaves, (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8-12 small red radishes, (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced
Whisk juice, vinegar, oil, chili powder, salt and pepper in a bowl.
Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish with avocado slices.
Recipe adapted from, and photo credit: www.eatingwell.com/recipes/spinach_avocado_mango_salad.html
Notes and Instructions