Today was an amazing and exhausting day. Me and Toby took Emory to Flagstaff to go to the snow for the first time. I was worried he would be cold, and hate it, but instead he loved it, even without his gloves on. It was a long day of driving, but worth every minute to make that memory with him. That all has nothing to do with this salad, and this salad is my new favorite. It is so unbelievable, light and refreshing, and although we are not into spring quite yet, we fully welcomed a refreshing salad.
Mango & Avocado Salad with a Walnut Dressing
I found this recipe on one of my favorite blogs, and could not really change anything because it was so dang delicious! Next time I will try adding some freshly shaved parmesan, or some feta cheese..
Only slightly adapted from Green Kitchen Stories
1 mango, peeled and cut into strips
1 avocado, seed and skin removed, cut into slices
1/2 cup to 1 cup sprouts (I used alfalfa)
4 cups spinach or arugula
a handful of walnuts, dry roasted
For the Dressing:
2 tablespoons walnuts, dry roasted
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Mash the walnuts, and mix with the rest of the dressing ingredients.