Stepf's Mango-Avocado Salad with Lime-Cilantro Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c quinoa4 small beets, shredded or sliced 3 medium carrots, shredded or sliced1/2 small red onion, sliced (about 1/2 cup) 1 mango, diced 1 block extra firm tofu, drained and cubed1 avocado, sliced or diced 1/4 cup raw almonds, chopped or sliced1 lime, juiced and zested, divided. 1/4 c cilantro leaves 1/4 t ground cumin 1/4 t ground coriander1 T coconut oil (or use canola oil) 2 cloves garlic salt and pepper to taste
Cook the quinoa according to package directions.
To slice the beets, onion and carrots, scrub well, then remove the root tip and the top. Cut in half, then slice thinly. Place the beets in a bowl, pour on half of the lime juice and a bit of salt to taste to help tenderize them. Set the beets aside so they don't stain the other vegetables.
Place the ingredients for the dressing in a blender and pulse several times to combine. Puree until completely blended, adding water as needed to thin the dressing.
Mix the tofu, mango, onions, and carrots in a bowl, and toss with half of the dressing.
To serve:
Place one-fourth of the quinoa on a plate, drizzle with a teaspoon of dressing. Scatter the beets around the plate, followed by the carrot-onion-mango mixture, then top with avocado and almonds. Drizzle on remaining dressing. Serve immediately.
NOTE: If you want to keep any leftovers from turning pink, store the beets separate from the remaining ingredients.
Serving Size: 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
To slice the beets, onion and carrots, scrub well, then remove the root tip and the top. Cut in half, then slice thinly. Place the beets in a bowl, pour on half of the lime juice and a bit of salt to taste to help tenderize them. Set the beets aside so they don't stain the other vegetables.
Place the ingredients for the dressing in a blender and pulse several times to combine. Puree until completely blended, adding water as needed to thin the dressing.
Mix the tofu, mango, onions, and carrots in a bowl, and toss with half of the dressing.
To serve:
Place one-fourth of the quinoa on a plate, drizzle with a teaspoon of dressing. Scatter the beets around the plate, followed by the carrot-onion-mango mixture, then top with avocado and almonds. Drizzle on remaining dressing. Serve immediately.
NOTE: If you want to keep any leftovers from turning pink, store the beets separate from the remaining ingredients.
Serving Size: 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 383.8
- Total Fat: 23.4 g
- Cholesterol: 0.0 mg
- Sodium: 112.3 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 11.7 g
- Protein: 20.7 g
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