Mango, Avocado and Black Bean Salad with Lime Dressing Serves 6, Dairy free, Gluten free, High fiber, Vegan, Wheat free 2 ripe but firm avocados, halved, peeled and cubed 3 tablespoons lime juice, divided 2 ripe but firm mangoes, peeled
Mango, Avocado and Black Bean Salad with Lime Dressing
Serves 6, Dairy free, Gluten free, High fiber, Vegan, Wheat free
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 fresh jalapeno pepper, stemmed, seeded and finely chopped
1 teaspoon grated lime zest
2 tablespoons chopped cilantro, plus more for garnish
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Gently toss avocados with 1 tablespoon of the lime juice in a medium bowl. Add mango and jalapeno and gently toss to combine. Set aside.
Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
PER SERVING: 240 cal., 15 g total fat, 2 g saturated fat, o mg chol, 210 mg. sodium, 27g carbohydrates, 5 g. protein
— Whole Foods Market
Mango, Jicama and Corn Salad
6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice
Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice.
Toss to combine. Season to taste with salt and pepper.
Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
Mango Sorbet
1 cup water
1/3 cup loose green tea leaves
1/3 cup brown-rice syrup or yogurt
2 cups mangoes, frozen, chopped
Lime zest (optional)
Heat the water in a saucepan; remove from the heat just before it comes to a boil.
Add tea leaves (using an infuser is best).
Steep for 5 minutes; remove leaves without pressing them. Add the syrup and stir to dissolve.
Allow to cool.
Combine tea and mangoes in a blender; blend at high speed until smooth. Serve immediately for soft-serve texture.
For a firmer texture, scoop into a container and freeze for an hour or more.
— From “Kicking Cancer in the Kitchen” by Annette Ramke & Kendall Scott
