Mango & spinach summer salad

This deceptively simple salad has got the right bold colours to make an impression at the table and a fantastic taste.

Using spinach means you can serve this salad at a party or barbecue and the leaves will still look fresh after many hours (in theory. In practice, the salad will just fly off the table, leaving no time for any kind of vegetal decay).

Mango & spinach salad for four

4 handfuls of young spinach leaves
1 big firm mango
bunch of strawberries
1 red onion

Dressing
3 tablespoons of mayonnaise
1 tablespoon of milk
juice from half a lemon
1 teaspoon of grainy mustard
1 teaspoon of sugar
2 teaspoons of poppy seeds
salt & freshly ground black pepper

Peel and cut the mango in thin slices. Cut the strawberries in halves or quarters. Thinly slice the onion. Mix with the spinach leaves.

To prepare the dressing, throw the ingredients together in a small jar and give it a good shake. Add more milk if the sauce is too thick. Pour over the salad and dig in.

Though I never tried I have a hunch that this salad would work just as amazingly with peaches and blueberries.

This recipe makes 0.2kilos/person of pure goodness.