Recipe courtesy of Bal Arneson
Episode: Indian Brunch
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Mango and Baby Tomato Salad
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
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

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