Mango Av0cado Nectarine Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 fresh mango - peeled and diced into 1/2 - 1 inch pieces1 fresh nectarine - pitted and diced into 1/2 - 1 inch pieces1 fresh avocado - pitted and diced into 1/2 - 1 inch pieces1/2 large green bell pepper - seeded and diced into 1/2 - 1 inch pieces5-6 organic baby carrots - cut into tiny discs6 fresh sliced mushrooms - diced1-2 cups fresh baby spinach leavesSlight drizzle of EVOO (optional)Salt and pepper to taste (use as little salt as possible) (optional)Red pepper flakes to taste (optional)
1. Peel the mango before dicing. Then, dice the mango, nectarine, and avocado and place in a large container.
2. Cut a large green bell pepper in half. Put one half in a baggie and place in the fridge. Take the other half (remove any seeds and pith) and dice. Add pepper pieces to the large container.
3. Cut the baby carrots into small discs about 1/4 inch thick (or smaller if you desire) and place into the large container.
4. I buy pre-sliced fresh mushrooms (so I use 6 of the slices from the container, then dice them). You can omit this step if you don't like mushrooms. This just adds some nutty flavor and some protein. Add the mushrooms to the large container.
5. Now that all the cut ingredients are in the container, gently toss to mix them. If you do it too rough your avocado will turn to mush.
6. In a single serve bowl (I just use one of my soup bowls), put in a handful or two (about 1-2 cups) of fresh baby spinach. Using a tablespoon (not a measuring tablespoon, a regular silverware tablespoon), scoop 3-4 spoonfuls of the salsa-type mixture over your spinach.
7. Drizzle with a tad of EVOO and add salt, pepper, and red pepper flakes to taste. This step is completely optional. It is still very yummy on its own. If you do use the salt though, be sure to use as LITTLE as possible.
8. Enjoy!!
Serving Size: Makes 3-4 medium salads
Number of Servings: 4
Recipe submitted by SparkPeople user GENNALEA1985.
2. Cut a large green bell pepper in half. Put one half in a baggie and place in the fridge. Take the other half (remove any seeds and pith) and dice. Add pepper pieces to the large container.
3. Cut the baby carrots into small discs about 1/4 inch thick (or smaller if you desire) and place into the large container.
4. I buy pre-sliced fresh mushrooms (so I use 6 of the slices from the container, then dice them). You can omit this step if you don't like mushrooms. This just adds some nutty flavor and some protein. Add the mushrooms to the large container.
5. Now that all the cut ingredients are in the container, gently toss to mix them. If you do it too rough your avocado will turn to mush.
6. In a single serve bowl (I just use one of my soup bowls), put in a handful or two (about 1-2 cups) of fresh baby spinach. Using a tablespoon (not a measuring tablespoon, a regular silverware tablespoon), scoop 3-4 spoonfuls of the salsa-type mixture over your spinach.
7. Drizzle with a tad of EVOO and add salt, pepper, and red pepper flakes to taste. This step is completely optional. It is still very yummy on its own. If you do use the salt though, be sure to use as LITTLE as possible.
8. Enjoy!!
Serving Size: Makes 3-4 medium salads
Number of Servings: 4
Recipe submitted by SparkPeople user GENNALEA1985.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 99.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.0 g
- Protein: 3.0 g
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