Empty Nest Mummy

Full of my first winter cold of 2018, and with a huge wedge of leftover Stilton in the fridge, I pottered around and created this beauty for lunch!

The sweet, juiciness of the ripe mango is a perfect marriage with the rich, creamy, saltiness of the Stilton – heaven on a plate!

Print Recipe

Spinach, Blue Cheese & Mango Salad

A really vibrant salad that tastes every bit as good as it looks! Quick and easy to make, perfect for a quick, healthy and tasty lunch or as a pretty dinner party starter.

Prep Time

15

Servings

Ingredients

• 2 large fistfuls fresh spinach leaves
• 1 large chunk Stilton or other blue cheese
• 1/2 ripe mango
• 1 fistful cherry tomatoes
• 1 fistful red pepper
• 1/4 small red chilli optional
• 1/4 red onion
• 1 wedge lime to squeeze over
• extra virgin olive oil to drizzle over

Prep Time 15 Servings Ingredients 2 large fistfuls fresh spinach leaves 1 large chunk Stilton or other blue cheese 1/2 ripe mango 1 fistful cherry tomatoes 1 fistful red pepper 1/4 small red chilli optional 1/4 red onion 1 wedge lime to squeeze over extra virgin olive oil to drizzle over

Instructions

1. Carefully wash the spinach leaves and shake off as much water as you can.
2. Prepare the other vegetables: halve the cherry tomatoes, chop the red peppers into bite-sized chunks, dice the red onion, dice the red chilli.
3. Peel the mango and chop the flesh off the stone. Chop into bite-sized chunks.

   
4. Share the leaves between the plates, sprinkle the vegetables and mango over.
5. Chop or crumble the Stilton over.
6. Add a good squeeze of lime juice and a good glug of olive oil.
7. Add pepper to taste.