Mango and Avocado Salad With Raspberry Ginger Dressing

Name: Mango and Avocado Salad With Raspberry Ginger Dressing
Yield: 1 serving
Ingredients: For the Salad; ½ cup shelled raw sunflower seeds; Pinch of sea salt; 3 large mangoes; 2 cups firmly packed fresh baby spinach; 1 cup watercress leaves; 1 avocado; 8 radishes; 3 green onions; 3 tablespoons fresh cilantro; 2 tablespoons Italian flat-leaf parsley; 2 tablespoons fresh mint; For the Dressing; 2 teaspoons coconut oil; 1 cup fresh raspberries; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon extra-virgin olive oil; 2 teaspoons raw honey; ¼- inch piece fresh ginger; Sea salt and freshly ground black pepper

User Reviews

4.5

6 reviews

Excellent

Course
Lunch, Others
Cuisine
American, Vegetarian

Mango and Avocado Salad With Raspberry Ginger Dressing

Iris Warren

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The combination of nutrient-packed greens and antioxidant rich fruit makes this a super superfood salad with a tangy ginger and berry dressing.

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Ingredients

For the Salad
½ cup shelled raw sunflower seeds
Pinch of sea salt
3 large mangoes peeled, pitted, and cut into 1-inch cubes
2 cups firmly packed fresh baby spinach
1 cup watercress leaves
1 avocado peeled, pitted and cut into ¼-inch slices
8 radishes thinly sliced
3 green onions thinly sliced
3 tablespoons fresh cilantro chopped
2 tablespoons Italian flat-leaf parsley chopped
2 tablespoons fresh mint chopped
For the Dressing
2 teaspoons coconut oil
1 cup fresh raspberries
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons raw honey
¼- inch piece fresh ginger peeled and grated
Sea salt and freshly ground black pepper

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Instructions

Make the Salad
Place the sunflower seeds in a skillet and toast over medium heat. Toast until fragrant, shaking often. Remove from the heat and add the salt.
Make the Dressing
Heat the coconut oil in a small saucepan over medium heat. Add the raspberries to the pan and cook for about 3 minutes or until they release their juices and soften, stirring occasionally. Transfer to a blender and add the lemon juice, olive oil, honey and ginger. Blend until smooth and season with salt and pepper to taste.
In a large bowl, combine the mangoes, spinach, watercress, avocado, radishes, green onion, cilantro, parsley and mint, and toss to combine. Drizzle with half of the Raspberry Ginger Dressing to taste and toss again. Add more dressing to taste. Garish with the sunflower seeds and serve immediately.