Mango and Avocado Salad With Raspberry Ginger Dressing
The combination of nutrient-packed greens and antioxidant rich fruit makes this a super superfood salad with a tangy ginger and berry dressing.
For the Salad
1/2cupshelled raw sunflower seeds
Pinchof sea salt
3large mangoespeeled, pitted, and cut into 1-inch cubes
2cupsfirmly packed fresh baby spinach
1avocadopeeled, pitted and cut into 1/4-inch slices
3green onionsthinly sliced
2tablespoonsItalian flat-leaf parsleychopped
For the Dressing
2tablespoonsfreshly squeezed lemon juice
1tablespoonextra-virgin olive oil
1/4-inchpiece fresh gingerpeeled and grated
Sea salt and freshly ground black pepper
Make the Salad
Place the sunflower seeds in a skillet and toast over medium heat. Toast until fragrant, shaking often. Remove from the heat and add the salt.
Make the Dressing
Heat the coconut oil in a small saucepan over medium heat. Add the raspberries to the pan and cook for about 3 minutes or until they release their juices and soften, stirring occasionally. Transfer to a blender and add the lemon juice, olive oil, honey and ginger. Blend until smooth and season with salt and pepper to taste.
In a large bowl, combine the mangoes, spinach, watercress, avocado, radishes, green onion, cilantro, parsley and mint, and toss to combine. Drizzle with half of the Raspberry Ginger Dressing to taste and toss again. Add more dressing to taste. Garish with the sunflower seeds and serve immediately.
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