Calypso's Delight Tropical Salad

Nicole Poirier is the owner of and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4-6 servings

Prep Time Cook Time Total Time
10 mins 0 mins 10 mins
  • 3.5 oz / 100g mâche rosettes (baby spinach or mixed greens will also do)
  • 1 c shredded red cabbage
  • 1 c cooked black or duPuy lentils
  • 1 mango, cut into small dice sized chunks
  • 1 avocado, diced
  • ½ sweet red pepper, small dice
  • ⅛ c thinly sliced shallot
  • 2 Tbsp toasted sunflower seeds
    For the dressing:
    Flesh of one mango
  • ¼ c rice wine vinegar
  • 2 Tbsp extra virgin olive oil
  • Pinch salt
  1. In a large bowl, combine all of the salad ingredients and set aside.
  2. For the dressing:
    Combine the mango and rice wine vinegar in a blender or high speed food processor.
  3. Puree until smooth, then add a pinch of salt and drizzle the olive oil in in a steady stream until it is emulsified.
  4. Toss the salad with the mango dressing and serve immediately!

Link to the original recipe here.

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