SPINACH & MANGO SALAD

By Kristin Hortsman

salad

Ingredients:

Vinaigrette

2 tablespoons Mango juice (1 mango = 1 cup juice)

3 teaspoons Apple cider vinegar

1/4 cup grapeseed oil

1 Fresh squeeze lemon

Himalayan salt (to taste)

Black pepper (to taste)

Pic 16- dicing mango for salad

Salad

5 ounces Baby spinach leaves (loosely packed)

1 cup Strawberries (diced and stems removed)

1 Fresh mango (diced)

¼ cup Marcona almonds (or more or less to taste)

Pic 17, mango salad

Method:

1. For the vinaigrette, whisk together 2 tablespoons of mango juice, 3 teaspoons of the apple cider vinegar, ¼ cup of the grapeseed oil, 1 hearty squeeze of lemon juice, about ½ teaspoon of Himalayan salt, and ¼ teaspoon of black pepper in a medium sized bowl.

2. After making the vinaigrette, add the baby spinach (torn into pieces), the diced strawberries, the mango pieces, and the marcona almonds.

3. Toss all of the ingredients together.

MEET THE CHEF

kristin

Kristin Horstman from the blog Cook and Run with Kristin (www.cookandrunwithkristin.com) lives in Phoenix, Arizona with her husband/best friend/support system, Evan.  She has a background in business and education, and today a full time wife and blogger!  Preparing healthy food and being active are two of her biggest passions in life.  She started her blog to share what she has been learning to help inspire others to move more and incorporate more healthy foods in their lifestyle.  She is always trying to get more educated about healthy food preparation by taking classes, reading books, spending time with healthy-minded chefs, and watching videos.

It was in 2011 that she started to learn about raw vegan food after her husband struggled with some health issues which was an eye-opening experience.  She was delighted to start taking classes with Elaina Love in Phoenix by the Fall of 2012.  She has taken several demo classes with Elaina and have had the pleasure of earning Level 1 certification with Pure Joy Culinary Academy this past February.  She has signed up for Level 2 which will take place in October 2014.  She is continually growing as a chef and as a healthy individual by consuming raw food in her diet!

CONNECT WITH CHEF KRISTIN

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