What a refreshing, healthy mango salad!
This refreshing, healthy mango salad mixes sweet and bitter tastes and stars ripe mango, radicchio, kale, beet greens, cilantro, and others, giving you an energizing, nutrient-rich salad.
Servings: 3 people
Calories:
Cost: 8$
Equipment
- kitchen knife
- A small jar with a lid
- Salad spoons
Ingredients
Vinaigrette
- 2 tablespoon tamari sauce or balsamic/soy
- 3 tablespoon cold-pressed/virgin olive oil
- ¼ teaspoon salt (optional)
Mango salad
- 6 Baby kale leaves
- 4 radicchio leaves
- 5 beet greens young leaves
- ½ cup cilantro leaves
- some sprouts of choice
- 1 large mango (peeled and diced)
- 2 tablespoon nutritional yeast
- ½ mixed nuts of choice
- 1 tablespoon chopped fresh rosemary
Instructions
Vinaigrette
- In a small jar, add the ingredients, close the jar, and shake vigorously. Set aside
Mango salad
- Clean and tap dry all leaves and the mango
- Using your hands, tear the leaves into bite sizes, and put them in a salad bowl
- Bring all the other ingredients into the bowl
- Drizzle the vinaigrette on top and use spoon salads to gently mix the salad
- Serve and enjoy.
- Use sharing buttons to share this salad recipe, thank you in advance.
Notes
- Choose a ripe but firm mango.
- During preparation, peel and slice the mango after having prepared the rest of the ingredients to reduce oxidation.
- If storing this mango salad, omit the nuts, as they'll lose their crunchiness. Add the vinaigrette just before serving.
- The vinaigrette can be stored in a fridge for up to 10 days.