Mango and Baby Tomato Salad

TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

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
    • 1 cup ripe mango chunks
    • 1 tablespoon chopped fresh cilantro
    • Pinch salt and freshly ground black pepper
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    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

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    5

    Newest Ratings and Reviews

    Read all 12 reviews

    • on August 12, 2013

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      The salad itself is wonderful. The dressing is oily and, surprisingly, lacks flavor. Instead, consider dressing the salad with OJ, vinegar, salt, pepper, and 1/8t allspice. Read the reviews carefully: some add vinegar (the lemon is unpleasant here and lacks sharpness while don't use it.

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    • on July 06, 2013

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      Fantastic summer salad! Great flavors, easy to prepare...will make again.

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    • on April 25, 2013

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      I saw this salad on TV and had to make it. Super easy to make (youtube how to cut a mango so you don't have problems like I did! and very fresh. Have been using this as a side dish to rosemary/pineapple chicken. I use crushed dried mint and it still tastes delicious.

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