Mango and Avocado Salad With Raspberry Ginger Dressing
User Reviews
4.5
6 reviews
Excellent
-
Cuisine
American, Vegetarian
Mango and Avocado Salad With Raspberry Ginger Dressing
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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 sunflower seeds shelled, raw
- Pinch of sea salt
- 3 Mango peeled, pitted, and cut into 1-inch cubes, large
- 2 cups baby spinach firmly packed fresh
- 1 cup watercress leaves
- 1 avocado peeled, pitted and cut into ¼-inch slices
- 8 radish thinly sliced
- 3 green onions thinly sliced
- 3 tablespoons cilantro chopped, fresh
- 2 tablespoons flat-leaf parsley chopped, Italian
- 2 tablespoons mint chopped, fresh
- For the Dressing
- 2 teaspoons coconut oil
- 1 cup raspberries fresh
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey raw
- ¼- inch ginger peeled and grated, fresh, piece
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
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.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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