Recipes
Mixed Greens with Mango Vinaigrette Salsa
This bright bold salad is perfect for summer!
Total Time:
25 minutes
Yield:
6 servings
Nutrition Facts
Nutrition Facts
- Calories: 360
- Total Fat: 29g
- Saturated Fat: 4g
- Sodium: 220mg
- Carbohydrate: 28g
- Fiber: 6 g
- Total Sugar: 20 g (Added Sugar 1g)
- Protein: 3g
Ingredients
Salad
3 cups chopped spinach
2 cups shredded green cabbage
1 avocado, sliced
1 tomato, wedged
1 cucumber diced
Mango Salsa
1 mango peeled, and diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1 jalapeno pepper, diced
1 garlic clove
1 onion peeled and finely minced (optional)
2 tablespoons chopped parsley
2 tablespoons olive oil
2 teaspoons lemon juice
1 pinch red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Mango Vinaigrette
1 large mango, peeled, pitted and chopped
1/4 cup fresh lime juice
1/2 tablespoon honey
1/2 teaspoon cumin
1 garlic clove
1/2 teaspoon salt
1/2 cup olive oil
2 tablespoons finely shopped cilantro
1/4 teaspoon freshly ground black pepper
Instructions
Mango Salsa
- Mix together mango, red and green bell peppers, onion, garlic, jalapeno, parsley, olive oil, lemon juice, red pepper flakes, salt and pepper to a bowl and mix well. Cover and refrigerate until ready to use.
Mango Vinaigrette
- Combine mango, lime juce, honey, cumin, garlic, salt and peper in a blender container. Puree on medium speed until smooth. Transfer to a medium-size jar
- Add oil to the mixture ina slow steady steam while stirring continuously with a fork or small whisk
- Add finely chopped cilantro and black pepper
- Shake contents well before using. Refrigerate unused portion and use within 24 hours.
Salad
- Add spinach and cabbe to large bowl
- Add 4 tablespoons of mango vinaigrette and toss
- Top greens with sliced avocado, tomato and cucumber
Recipe and photo courtesy of Five Loaves Two Fish Healthy Teaching Kitchen
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