This salad is so refreshing and delicious! It’s perfect for a summer brunch!
To make the fried shallots (optional), heat oil in a small pot. Slice the shallot thin and when the oil is 350 degrees Fahrenheit, add the shallots and fry until the edges brown and crisp. Drain in a small strainer or metal drying rack over a towel.
To assemble the salad, place the spinach at the bottom of the bowl. Top with the mango, hearts of palm, avocado, pecans, and fried shallots.
Place the dressing ingredients into a mason jar and shake until emulsified.
Just before serving, drizzle the dressing over the salad and toss.