Recipe courtesy of Bal Arneson
Recipe courtesy of Bal Arneson
Watch how to make this recipe.
Mango and Baby Tomato Salad
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140
- Total Fat
- 10.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 150 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 9 grams
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140
- Total Fat
- 10.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 150 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 9 grams
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
