Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by executive chef Mary Nearn of Miraval Life in Balance Spa.

　　

Ingredients

Makes 4 servings

　　

Creamy mango dressing

1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)

　　4 teaspoons nonfat plain yogurt

　　3 tablespoons rice wine vinegar

　　1/4 teaspoon kosher salt

　　1/8 teaspoon freshly ground black pepper

　　

Salad

12 medium asparagus spears, trimmed and lower half peeled

　　3 cups (3 ounces) baby spinach leaves

　　8 arugula leaves

　　1/4 fresh mango, finely diced

　　2 teaspoons fresh chives, sliced into 1/2-inch lengths

　　1/2 teaspoon olive oil

　　3 ounces prosciutto, sliced into thin ribbons*

　　*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

　　

Make dressing

Step 1

In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.

　　

Make salad

Step 2

Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

　　

Step 3

In medium bowl, toss together spinach and arugula.

　　

Step 4

In small bowl, toss mango and chives with olive oil.

　　

Step 5

To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.