Ingredients
Scale
- 2 cups baby spinach
- 1/2 english cucumber, halved and sliced into half moons
- 1 small red bell pepper, cored and thinly sliced
- 2 1/2 pounds fresh ripe mangos, peeled and sliced (about 4–5 mangos)
- 1 shallot, halved and thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- salt and pepper
- 1 to 2 teaspoons aleppo pepper
- juice of 1 large lime
- Extra virgin olive oil
Instructions
- In a large bowl, combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs.
- Season with salt, black pepper, and Aleppo pepper flakes (or another chili pepper of your choice).
- Add lime juice and about 2 tablespoons of extra virgin olive oil. Toss everything to combine and adjust seasoning to taste.
- Transfer the salad to a serving plate and sprinkle additional pepper flakes on top. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the spice level by adding more or less Aleppo pepper to suit your taste.
This salad can be served chilled or at room temperature for a refreshing meal.
For a protein boost, consider adding grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg