Alkaline Mango Avocado Salad
Alkaline Mango Avocado Salad
Eating Alkaline sounds hard but this Alkaline Mango Avocado Salad makes it easy! This salad is a perfect example. No cooking, very little cutting, you can make the dressing in this recipe or you can use your favorite organic purchased dressing.
Look at the yummy and also healthy and alkalizing ingredients in this salad…don’t be afraid to add other favorites if you like!
- Leafy Greens
- Avocado
- Mango
- Red Onion
- Tomatoes
- Cucumbers
- Quinoa
Why this Mango Avocado Salad is good for you
Leafy Greens
The base of the salad is leafy greens, try to have 2-4 handfuls for one person. You can use baby spinach, romaine, leafy greens – you know – spring mix, mixed baby greens with kale, swiss chard, raddico, etc … please don’t use iceberg lettuce, no nutrition there.
In addition to being high in fiber (you should have 30-45 grams per day), Kale is rated #1000 on the nutrient density scale (highest possible) Learn more about Kale here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38
Do your leafy greens get slimy before you use them? Ours last up to 2 weeks! Watch our Salad Bar Box video to learn how we store them. You can get that by filling in the pop up box when you are on our website!
Avocado
Avocado is another must-have food! It can be an acquired taste, Phil and I once hated avocado…but that was when we were eating junk food. You can get used to the taste and texture of avocados in yummy treats like our Key Lime Pie or Chocolate Cherry Mousse recipe.
Avocado is one of the highest enzyme counts of all foods, so you really should not cook them; asparagus is another high enzyme food.
Why not cook avocados?
Enzymes are the construction crew of the food. They take apart the nutrients and put them to work in the body. Which is why I frrrreeeek out when I see recipes to cook avocado. It’s murder! You are killing the most beneficial part of the food. According to Dr. Johanna Budwig, creator of the Budwig diet – a cancer therapy – enzymes in avocados actually break up cancer cells! Read more about the Budwig Diet here.
Mango
Mangos are not only yummy but also very alkalizing…so this salad is SUPER ALKALINE! Which is helpful to keep your skin clear, cholesterol down, bones strong, etc. Phil, my husband surprised me by saying “I love mangos” when we saw them on sale for 59 cents each … at Aldi’s! We bought 6 and thus, this salad. I also love to add mango to smoothies, pico de gallo, and of course just munch on one for a snack. Learn more about the health benefits of mangos.
The other ingredients are also healthy … but let’s just get this made! It will take you about 15 minutes to create this salad for 4 people! Get out your ingredients and your mandoline, knife and cutting board….and get cutting!
Oh and the dressing…A-Mazing…it was inspired by Pioneer Woman’s Fajita Marinade.
http://thepioneerwoman.com/cooking/beef-fajitas/
Alkaline Mango Avocado Salad
A beautiful and tasty salad full of benefical fats that will make your tastebuds say Thanks!
Servings: 4 people
Calories:
Ingredients
Southwest Lime Dressing
- 1/2 cup top quality extra virgin olive oil or avocado oil
- 3 Tablespoons Braggs Amino Acids or Coconut Aminos (soy free)
- 3 cloves garlic to taste
- 1 Tablespoon ground cumin
- 1 Tablespoon organic chili powder to taste
- 1/2 teaspoon crushed red pepper flakes or taste, could use white pepper
- 1 teaspoon celtic sea or pink salt
- 1 Tablespoon raw local honey (for less sugar use half honey and add liquid stevia to taste
Salad
- 2 whole avocados sliced
- 2 whole mangos sliced
- 1 whole red onion sliced
- 2 handfuls leafy greens per person
- 1/2 bunch cilantro chopped into salad
- 2 cans organic black beans drained
- 1 cup cooked Quinoa divided
Instructions
- Toss greens in a small amount of salad dressing until lightly covered
- Top greens by layering 1/4 cup quinoa, 1/2 cup black beans, sliced red onion, top with sliced mango and sliced avocado
- Garnish with cilantro and a drizzle of dressing
Notes
You can make this less spicey by putting less chili powder and replacing the red pepper flakes with ground white pepper.
