Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette.

Name: Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette.
Prep time: 20 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 ripe medium mango (peeled + diced); 1 inch knob fresh ginger (peeled + diced); 1 fresno chili pepper (seeded + diced); 2 tablespoons creamy peanut butter; 2 tablespoons sweet thai chili sauce; 1/2 cup canned coconut milk (lite or regular both work); 1/4 cup olive oil; 3 tablespoons rice vinegar; 1/2 cup fresh basil (chopped); salt and pepper (to taste); 4 cups baby spinach; 4 cups mixed berries (I used raspberries (blueberries and blackberries)); 2 cups cooked grains * (I used Bob's Red Mill barley and quinoa); 2 cups fresh sprouts; 1/2 cup toasted peanut (chopped); 1/4 cup toasted pinenuts; 1/2 mango (peeled + diced); 2 tablespoons chia seeds; 1 avocado (pitted, peeled + sliced); 4 ounces goat cheese or feta cheese (crumbled (omit if vegan)); 1/2 cup edible flowers (optional)

 It's definitely a salad for the free-spirited or super health conscious, or even for someone who just loves fresh berries and mangos!

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy 👁️ 1 views

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Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette.

Foto: Half Baked Harvest

Ingredients

6 servings

1 ripe medium mango (peeled + diced)
1 inch knob fresh ginger (peeled + diced)
1 fresno chili pepper (seeded + diced)
2 tablespoons creamy peanut butter
2 tablespoons sweet thai chili sauce
1/2 cup canned coconut milk (lite or regular both work)
1/4 cup olive oil
3 tablespoons rice vinegar
1/2 cup fresh basil (chopped)
salt and pepper (to taste)
4 cups baby spinach
4 cups mixed berries (I used raspberries (blueberries and blackberries))
2 cups cooked grains * (I used Bob's Red Mill barley and quinoa)
2 cups fresh sprouts
1/2 cup toasted peanut (chopped)
1/4 cup toasted pinenuts
1/2 mango (peeled + diced)
2 tablespoons chia seeds
1 avocado (pitted, peeled + sliced)
4 ounces goat cheese or feta cheese (crumbled (omit if vegan))
1/2 cup edible flowers (optional)

Steps

!Chili Mango and Peanut Vinaigrette
In a blender or high powered food processor, combine the mango, ginger, fresno chili pepper, peanut butter, sweet thai chili sauce, coconut milk, olive oil and rice vinegar. Blend until smooth and creamy. If the vinaigrette seems a bit thick, thin with water. Stir in the chopped basil and season with salt + pepper. Store in the fridge for up to 1 week in a glass jar.
In a large salad bowl, combine the spinach, berries, grains, sprouts, peanuts, pine nuts, mango and chia seeds. Toss well. Top with avocado slices, goat or feta cheese (If using) and edible flowers. Drizzle generously with the mango vinaigrette. Serve with extra vinaigrette.