20 minutes
A refreshing and vibrant salad featuring baby spinach, radicchio, mango, and a zesty lime honey vinaigrette.
Baby Spinach, fresh
0 oz
Radicchio, sliced thin
0 oz
Mango, peeled, pitted, and cut into ½-inch pieces
each
Cilantro, chopped fresh
cups
Lime Zest, finely grated
teaspoons
Lime Juice, freshly squeezed
teaspoons
tablespoons
Shallots, minced
each
teaspoons
teaspoons
teaspoons
tablespoons
1. Combine Salad Ingredients
In a large bowl, combine the baby spinach, thinly sliced radicchio, mango pieces, and chopped cilantro.
2. Prepare Vinaigrette Base
In a small bowl, mix together the finely grated lime zest, lime juice, honey, minced shallot, Dijon mustard, mayonnaise, and salt. Stir until you have a smooth and uniform mixture.
3. Emulsify Vinaigrette
Slowly drizzle the extra-virgin olive oil into the lime mixture while whisking continuously until the vinaigrette is glossy and lightly thickened.
4. Toss Salad with Vinaigrette
Pour the vinaigrette over the spinach mixture in the large bowl. Gently toss everything together until the salad is evenly coated with the dressing. Serve immediately.
Replace tropical fruit with roasted butternut squash, apples, and dried cranberries. Make an apple cider vinaigrette using apple cider vinegar and a touch of mustard. Include candied walnuts and goat cheese for added texture and protein.
Change up the herbs you use in the vinaigrette or as a garnish. Mint is refreshing, basil adds a sweet aroma, and cilantro can give a punchy, zesty lift, playing well with the tropical theme.
Keep the tropical vibe but swap out or add different fruits such as mango, papaya, or dragon fruit. You could also introduce berries for a sweet and tart contrast or avocado for creaminess.
Replace the lime in your vinaigrette with another citrus fruit such as orange, grapefruit, or a combination of citrus like lemon and blood orange. Each type of citrus will impart its own unique level of sweetness and acidity.
Use a variety of fresh berries such as strawberries, raspberries, and blueberries. Prepare a raspberry vinaigrette with raspberry vinegar and a dollop of Dijon mustard. Mix in slivered almonds and grilled salmon or shrimp for a protein boost.
For the best flavor, choose fresh, baby spinach leaves and a firm, vibrant head of radicchio. The tropical fruits should be ripe but not overripe, ensuring they contribute the perfect sweetness and texture to your salad.
Take your time to whisk your Lime Honey Vinaigrette until it's fully emulsified. Taste and adjust the acidity and sweetness to your preference. A good quality extra-virgin olive oil will add depth, and a small amount of Dijon mustard can help emulsify and add complexity.
Radicchio can be quite bitter, so to balance this, make sure your tropical fruits are sweet and your honey vinaigrette has the right level of sweetness to counteract the radicchio's bitterness. Adding a pinch of salt to the dressing can further enhance and balance the flavors.
Dress the salad right before serving to ensure the spinach and radicchio don't wilt or get soggy. Toss gently to coat every leaf with the vinaigrette for consistent flavor.
If using citrus fruits like oranges or grapefruits, cut between the membranes to segment the fruit. This technique, known as 'supreming,' removes the bitter pith and membrane, leaving you with pure, juicy citrus pieces that will elevate the taste and presentation of your salad.
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