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Recipe courtesy of Bal Arneson

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Total:: 25 min
Prep:: 20 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

Dressing

1/4 cup mango juice
3 tablespoons flaxseed oil or extra-virgin olive oil
1 tablespoon lemon juice
Pinch coriander powder
Pinch clove powder
Pinch salt and freshly ground black pepper

Salad

2 tablespoons minced fresh mint
1/4 cup minced red onion
1 cup baby tomatoes (cherry or grape), cut in half
1 cup ripe mango chunks
1 tablespoon chopped fresh cilantro
Pinch salt and freshly ground black pepper

Directions

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

My Private Notes

Name: Mango and Baby Tomato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup mango juice; 3 tablespoons flaxseed oil or extra-virgin olive oil; 1 tablespoon lemon juice; Pinch coriander powder; Pinch clove powder; Pinch salt and freshly ground black pepper; 2 tablespoons minced fresh mint; 1/4 cup minced red onion; 1 cup baby tomatoes (cherry or grape), cut in half; 1 cup ripe mango chunks; 1 tablespoon chopped fresh cilantro; Pinch salt and freshly ground black pepper