Recipe courtesy of Bal Arneson

Mango and Baby Tomato Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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