I have been scouring the Earth in search of yummy, main dish salad recipes. Do you get sick of your standbys? I do. We had this one tonight and lu-huved it! The dressing is particularly good!
*** Note: I like to put recipes in their original form, but I don't mind saying right now that to keep costs down I did brown rice and canola oil instead of quinoa and safflower oil. I also added black beans to make it more substantial. Also: I didn't think all the salt in the recipe was necessary, and probably some of you won't either, but next time I actually do plan to add it all.
Mango Salad - (Whole Food Mommies)
mix together and set aside:
1 tomato, chopped
1 cucumber, chopped
1 avacado, chopped
1/2 red onion, chopped
1 bell pepper (any color), chopped
1 mango, chopped (I used 2 and I can't imagine using less)
1 cup chopped jicama (I shredded- so much easier, and I would call this ingredient optional but yummy)
2 tablespoons lemon juice
salt to taste
chopped fresh cilantro (optional)
on each serving plate lay:
greens of choice (plain jane romaine worked great for me!)
cooked, cooled quinoa
(this is where I added the black beans)
When serving, top greens/quinoa with the mango mixture and dressing (recipe below)
Mango Lime Dressing
1 cup fresh mango
1/2 cup safflower oil
1/4 cup agave
1/4 cup lime juice
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 teaspoons sea salt
1 clove garlic
blend in blender or food processor until smooth.
We also like whole food mommies "Tiffany's Waldorf Pitas," but instead of serving it on pitas-- we served on greens with some Brianna's Poppyseed Dressing.
Here's to spring and summer and SALADS!!!