How to make it
Wash the spinach and pat dry with a kitchen cloth. Toast the almond flakes in a pan over medium heat for 2 minutes until golden.
Halve the avocado and remove the stone. Spoon out the flesh and cut into large cubes. Remove the skin and the pit of the mango and cut the flesh into cubes, similar in size to the avocado cubes.
Sprinkle lime juice over the mango and avocado cubes.
In a large bowl, mix the spinach with the Sriracha Mayo. Add the mango and the avocado and toss the salad with olive oil and salt and pepper to taste.
Serve immediately and top with toasted almond flakes.