Red Meat Allergy Friendly Tropical Mango Salad with Turmeric-Lime Dressing
Total time20 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 2 ripe mangoes, peeled and diced into ¾-inch cubes
- 2 ripe avocados, pitted and diced
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 red bell pepper, thinly sliced
- ¼ cup fresh cilantro leaves
- 3 tbsp fresh mint leaves, torn
- ⅓ cup dry-roasted pepitas (pumpkin seeds)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
- 1 pinch cayenne pepper (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, honey, turmeric, ginger, black pepper, salt, and cayenne (if using) until the dressing is smooth and uniform in color, about 30 seconds.
- 2
Add the mixed greens to a large salad bowl. Scatter the mango, avocado, cucumber, and red bell pepper over the greens.
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