I’m really quite predictable with my seasonal cravings. With every fall that arrives I’m overly enthusiastic about all things apple and of course sweet potatoes. But as the months wear on into winter I start longing for the summer produce again.
I know there’s things in season for a lot of people, but from where I’m sitting, the world outside is a winter wonderland, and it’s a chilly 2ºF right now. So I always do what any northerner does, I turn to tropical and citrus fruits to get me by until something is in season again!
(Which as a funny side note, our strawberry season is in July, just to give you some perspective. But at least we get California strawberries around April, so there’s that to look forward to!)
Luckily for us in this modern world, we’re really enjoying the champagne mangoes that have been coming in. Even though we’re in the middle of a snowy/icy extra cold winter, we still get some pretty good produce.
Champagne mangos are my favorite, and I hope you’ll be able to find them where you are. They’re recognizable by their yellow skins, and they’re a bit better than the usual mangos, (in my opinion). They’re less fibrous, and they have a wonderful sweetness the other ones seem to lack.
I’m not sure you could classify pomegranates as tropical, but I had a couple in the fridge, and they add the perfect juicy crunch to this salad.
For the dressing, I added a pinch of garam masala which adds a really great depth to this tropical based dressing. And finally macadamia nuts add a buttery crunch, but you can use any nut that you prefer, or leave them out if you have an allergy.Print
- 8 cups washed baby spinach, 8 ounces
- 2 cups diced fresh pineapple, 10 ounces
- 1 ripe avocado, peeled, pitted, and cut into 1/2” cubes
- 2 champagne mangoes, 1 pound, cubed into 1 1/2 cups bite sized chunks
- 1 cup pomegranate arils
- 1 cup raw macadamia nuts, roasted is fine if that’s your preference
Creamy Coconut Dressing:
- Place all the prepared salad ingredients into a large serving bowl in the order listed, sprinkling the fruit and nuts evenly over the top of the greens.
- Make the dressing by adding all the dressing ingredients to a blender. Secure the lid, and blend starting on low and working up to speeds 4-5. Blend until emulsified, but with visible specks of cilantro still remaining.
- Serve the dressing and salad separate, or toss to combine with as much of the dressing as you’d like. If you have leftover dressing, it keeps well in the fridge for 3-4 days.
If you don’t have a 1/16th measurement spoon, just fill the 1/8 teaspoon half full, or simply add a pinch.