Side dishe for 4

Mango Avocado Salad

Name: Mango Avocado Salad
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup shelled raw sunflower seeds; 1 pinch sea salt; 3 large mangoes; 2 cups firmly packed fresh baby spinach; 1 cup watercress leaves; 1 avocado; 8 radishes; 3 green onions; 3 tbsp fresh cilantro; 2 tbsp italian flat-leaf parsley; 2 tbsp fresh mint; 2 tsp coconut oil; 1 cup fresh raspberries; 2 tbsp freshly squeezed lemon juice; 1 tbsp extra-virgin olive oil; 2 tsp raw honey; 1/4 inch piece fresh ginger; sea salt and freshly ground black pepper

Fresh mango, avocado, greens, and radishes are tossed with a tart raspberry, ginger, lemon, and herb dressing.

$4.67per serving $$$

35 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Side dishes No-cook Summer

Ingredients

1/2 cup shelled raw sunflower seeds
1 pinch sea salt
3 large mangoes
2 cups firmly packed fresh baby spinach
1 cup watercress leaves
1 avocado
8 radishes
3 green onions
3 tbsp fresh cilantro
2 tbsp italian flat-leaf parsley
2 tbsp fresh mint
2 tsp coconut oil
1 cup fresh raspberries
2 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
2 tsp raw honey
1/4 inch piece fresh ginger
sea salt and freshly ground black pepper

Steps

Mash the raspberries with lemon juice, honey, grated ginger, olive oil, salt, and pepper in a small bowl.
Let the dressing stand for 15 minutes so the flavors combine.
Peel and chop the mangoes and avocado, then slice the radishes and green onions.
Toss the mango, avocado, spinach, watercress, radishes, onions, cilantro, parsley, and mint with the dressing.
Sprinkle the sunflower seeds over the salad and serve within 15 minutes.