Avocado Mango and Sprout Salad: Easy Affordable Raw Recipe

Avocado Mango and Sprout Salad with
Fat-Free Sweet and Spicy Mango Dressing

This is a longtime favorite salad that, of course, had to go in Easy Affordable Raw. Sunflower sprouts add a fresh crunch, and the avocados and mushrooms add substance to this
hearty salad that is perfect for either lunch or dinner.

For the Salad

  • 1 head Romaine lettuce, torn into pieces
  • 1 avocado, sliced
  • 1 cup (70 g) sliced mushrooms
  • 1½ cups (265 g) mango chunks
  • 3 scallions, sliced
  • ½ cup (50 g) walnuts
  • 1 cup (45 g) sunflower sprouts
  • (See how-to on page 40.)

For the Dressing

  • 1 cup (175 g) chopped mango
  • ½ cup (35 g) sun-dried tomatoes, soaked in
  • water for 30 minutes (See how-to on page 44.)
  • 6 dates, soaked in water for 30 minutes
  • 2 tablespoons (30 ml) agave
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 cup (235 ml) water
  • 1 teaspoon ground paprika
  • ¼ to ½ teaspoon cayenne pepper
  • 1 tablespoon (10 g) minced onion
  • ½ teaspoon salt
  • ½ teaspoon black pepper

To make the salad: Assemble the salad by making a bed of Romaine two salad plates and arranging the remaining salad ingredients on top.

To make the dressing: Place all the dressing ingredients in a blender and puree until very smooth. Drizzle over the salad when ready to serve.

Leftover dressing can be stored in a covered container in the refrigerator for up to a few days.

YIELD: 2 LARGE SALADS AND ABOUT 2½ CUPS (590 ML) DRESSING

Easy Affordable Raw: How to Go Raw on $10 a Day has over 100 raw recipes made with ingredients found at most local groceries. No exotic or hard to find things! Get your own copy at the link above.
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What’s YOUR favorite salad? Tell me in the comments below!!


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