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A white bowl of spinach salad with feta cubes, nutes and mango pieces served with a piece of seedy crispbread on a bamboo board

spinach salad with feta, nuts and mango

  • Author: Christiane
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


Colourful and healthy: Spinach salad with feta, nuts and mango! Have this delicious, moderately low carb salad brighten up your day and boost your immune system.



For 2 servings

1 bushel of baby spinach

1 cup cherry tomatoes, halved

1/3 cup feta cubes

1/2 mango, diced

1/3 cup of walnuts and/or pecan nuts, coarsely chopped

For the vinaigrette:

3 tbsp olive oil

1 1/2 tbsp red wine vinegar

1 garlic clove, pressed or finely chopped

1 tsp Dijon mustard

1 tsp dried basil leaves

sea salt and black pepper to taste


  1. Wash and rinse the spinach leaves. You can use them with stems on but make sure that you cut off broken or dirty parts.
  2. Whisk all ingredients for the vinaigrette together in a small bowl.
  3. Put spinach, tomatoes and mango into a large bowl and mix. Add the vinaigrette.
  4. Sprinkle salad with nuts and feta and serve immediately.


  • If you are not into feta, replace it with soft Italian mozzarella, cut in cubes. Buffalo mozzarella is best, if you can get it.
  • For a nut-free version, use a mix of pumpkin and sunflower seeds instead.
  • For a plant-based version, you can replace feta with crispy tofu cubes ( or vegan cheese.
  • Category: salads
  • Method: chop and mix
  • Cuisine: European


  • Calories: 415
  • Fat: 38.7g
  • Carbohydrates: 10.6g net carbs
  • Protein: 7.9g

Keywords: spinach salad with feta, nuts and mango