This is a great time to eat mango. They are ripe and soooo good and sweat. Eat this salad for lunch or dinner. And pack it up to work.
5 oz.dice mango
3 oz. juice from fresh oranges (2 oranges)
2 tablespoon of apple cider vinegar or any other vinegar
Makes around 8 oz. of dressing. You can keep in a refrigerator for one week.
4 oz crumbled goat cheese
16 pecans or walnuts
6 grape or cocktail tomatoes
1/2 dice mango
Mango dressing: in a blender, mix mango, vinegar and fresh squeezed orange juice; blend well. Choose consistency by adding more or less fresh squeezed orange juice. Optional:if mango is not sweet, you can add brown sugar.
Combine mesclun salad, pecans or walnuts, tomatoes, mango, goat cheese in a large bowl. Add the dressing and toss. Place a grilled chicken on the top.
Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.
3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper
First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.