This is seriously such a great salad, and so colorful too! The dressing is a sweet citrus dressing, almost a creamy vinaigrette. I was so excited to sit down and eat it, and I wasn't the least bit disappointed. I don't think you will be either. ENJOY!!
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| easiest way to cube mango, cut into a grid & then flip inside out & cut apart from the skin |
Serves A LOT, maybe 10
1 head Red Leaf Lettuce, rough chopped
1 1/2 C Spinach, rough chopped
1 cucumber, diced
1 red bell pepper, chopped
4 stalks celery, diced
5 green onions, thinly sliced
1 mango, cut into cubes
1/3 C Pineapple, chopped
1/3 C macadamia nuts, soaked for 20 min rinsed thoroughly & medium chopped
2 Tbs unsweetened coconut
1 Mandarin Orange, peeled and segemented
Optional Garnish
2 Tbs unsweetened coconut
2 Tbs Sunflower Seeds
Dressing
Juice of 2 Mandarin Oranges/Clementines
1/3 C Olive Oil
1/3 C Raw Agave Nectar
1/3 C Lime Juice
1 Tbs Raw Almond Butter
1 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract (I used Simply Organic's Orange Flavor)
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Red Pepper Flakes
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
1 tsp Sesame Seeds
dash of Ground Cardamom
Combine all salad ingredients in large salad bowl and mix. If you are going for presentation, reserve 1/4 of the mango and 1-2 Tbs of the macadamia nuts to place on the top of the salad along with the optional garnish. To make the dressing, just put all ingredients into a small bowl and stir together really well. I also had it in a container with a lid and shook it up to make sure everything was mixed well. You can toss the salad with the dressing, although I have found that it is nice to just have the dressing in a separate container for individuals to add as they please. Plus, it allows the salad to keep longer if it isn't devoured in one sitting.
