DRESSING
- 1/3 cup champagne vinegar
- 1/3 cup white sugar
- 1 tsp ground dry mustard
- 1 tsp salt
- ¾ cup olive oil
- 1 tbsp poppy seeds
SALAD
- 1 lb fresh baby spinach
- 1 large mango, diced
- 1 ripe avocado, diced
- 1/3 cup pistachios, crushed
- For the dressing, add vinegar, sugar, mustard salt into food processor and blend until combined. Gradually add olive oil until combined. Stir in poppy seeds and set aside.
- Add spinach, mango and avocado to a large salad bowl and gently toss to combine. Dress lightly with poppyseed dressing and top with pistachios. Serve immediately or keep chilled until time to serve. Add grilled or sauteed shrimp for a complete meal.