Cucumber, Mango and Spinach Salad

This recipe, from my friend Wendy, sounds yummy and is from The Cancer Project. It boasts beta-carotene from the mango and lutein from the spinach, which are cousins in the carotenoid family and important antioxidants. Aside from cancer prevention and survival, lutein is recognized for its key role in eye health.

1 Bag (10 ounces) or bunch fresh spinach

1 Mango, peeled and cut into bite size pieces

1 Large cucumber, peeled and sliced

6 green onions, thinly sliced

1/2 cup thinly sliced  fresh basil

Juice of 1 lime (about 3 tablespoons)

1/4 cup seasoned rice vinegar

1/4 teaspoon freshly ground black pepper, or to taste

Wash and drain spinach, tear into bite size pieces, if necessary, and put into a large serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Arrange mango mixture on spinach and sprinkle with black pepper.

Makes 10-12 servings.