Mango Spinach Salad with Guavacado Vinaigrette

a delicious salad, the very same one presented in this recipe post

Makes 2 entrée salads


For Dressing:
½ c Sun Tropics® Guava Nectar
½ c avocado oil or extra virgin olive oil
½ large avocado (reserve remaining half for salad)
3 Tbsp Sun Tropics® Pure Calamansi
1 Tbsp Bragg’s Liquid Aminos OR gluten-free tamari sauce
2 tsp whole grain or Dijon mustard
1 medium shallot OR ¼ small white onion, about 2 Tbsp
½ tsp finely minced fresh ginger OR ¼ tsp powdered ginger
¼ tsp black pepper (more to taste, as desired)
1 Tbsp wild honey (use maple syrup for a vegan dressing)
pinch cayenne pepper (optional, to taste)

For Salad:
2 boneless skinless chicken breasts, grilled and sliced into ½-inch slices (for a vegan salad, swap grilled chicken breasts with ½ cup grilled, marinated tofu cubes, seasoned prepared jackfruit, or your favorite plant-based meat substitute)
6 cups fresh baby spinach
8-10 medium strawberries, hulled and sliced or quartered
½ large avocado (reserved from preparing dressing), sliced or cut into chunks
½ mango, peeled and diced into cubes
2 Tbsp green onions, finely sliced
2 Tbsp dry roasted, salted sunflower seeds


  1. Prepare dressing. In a blender or food processor, add all dressing ingredients and blend until avocado is fully incorporated and dressing is smooth and creamy. Adjust seasoning with salt, pepper and cayenne pepper, as desired. Pour prepared dressing into small bowl or cruet and chill while you prepare the salads.
  2. Place spinach, strawberries, sliced avocado and mango in a large bowl and gently toss with ¼ cup of prepared dressing. Divide salad evenly among two bowls. Top each bowl with 1 sliced chicken breast, 1 Tbsp sliced scallions and 1 Tbsp sunflower seeds. Serve additional dressing on the side, as desired. Serve immediately and enjoy!

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