This salad is easy to whip up and has tons of flavour and freshness from mango, avocado, red onion and of course some Mother Raw Ranch dressing. The crispy tortilla strips add the perfect crunch on top!
Heat a skillet over medium-high heat and pour in the avocado oil. Add the strips to the pan, making sure to leave some space between them to cook. Cook for about three minutes, until crispy. Transfer to a paper towel lined plate and set aside.
Add the spinach to a large bowl and top with celery, onion, mango and avocado. Drizzle the Mother Raw dressing all over. Top with crunchy tortilla strips, crumbling as you add them with your hands.
Serve and enjoy!
Spring Mango and Spinach Salad
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