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Mango Summer Salad
PREP TIME: 20 minutes COOK TIME: 0 minutes SERVES: 4 sides or 2 meals
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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD. This refreshing salad is based on a summertime invention by Jan Graves, a photographer by day and cooking instructor by night in Arlington, Virginia. She enjoys a supersized helping on hot summer days.
Vegan
Ingredients
- 5 oz (½ bag) Wild Rocket Arugula, or other arugula
- 6 fresh basil leaves, chopped
- 1 ripe mango, peeled and cut into chunks*
- 1 cucumber, peeled if not organic, and cut into small chunks
- 1 medium tomato
- 1 ear of white corn, cut off the cob (uncooked), or 1 cup frozen Cut White Corn, thawed
- 1 (15-oz) can garbanzo beans, drained and rinsed
- ¼ cup white balsamic vinegar
- 2 Tbsp Raw Blanched Slivered Almonds
Instructions
- 1 In a large salad bowl, toss all ingredients, and serve.
- 2 Because there isn’t any oil in this recipe, leftovers will keep in an airtight container in the fridge for up to 2 days (oil wilts the lettuce immediately).
Additional Notes
NUTRITION SNAPSHOT Per serving (¼ of recipe): 206 calories, 3.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 369 mg sodium, 39.5 g carbohydrates, 8 g fiber, 15.5 g sugar, 9 g protein, 56% vitamin A, 39.5% vitamin C, 5% calcium, 9% iron; *The porcupine method for cutting a mango: Using a sharp knife, carefully slice all the way down alongside the seed on the narrower side of the mango. Repeat along the other side of the seed. Score cross-hatch lines in each fruit half, almost all the way to the skin, but without piercing it. Turn the skin inside-out to eat on its own, or slice off each chunk with a small paring knife. Slice remaining flesh off from around the seed.
Source
Cooking with Trader Joe's Cookbook: SKINNY DISH! by Jennifer K. Reilly, RD
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