Avocado Mango and Sprout Salad: Easy Affordable Raw Recipe

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

What’s YOUR favorite salad? Tell me in the comments below!!