Four of the Daily Dozen: Other fruits, greens, nuts & seeds, and herbs & spice
Lunch and leftovers go together. But only if you have leftovers. And no matter what day, lunchtime always comes around. Tuesday of this week, I made lunch my recipe of the week.
The “easy” Mango-Avocado-Kale salad has three ingredients, mango, avocado, and kale. Kale is high in fiber, avocado with fatty acids and LDL fighter, and mango that tastes so darn good.
Off to the grocery store and no pre-washed kale or ripe avocado to be found. When you don’t plan ahead, you pay the price. So, instead I bought a mix of greens, spinach, chard, and the third green has left the memory bank. But, all healthy stuff.
The salad was easy peasy, but the dressing had too many ingredients to qualify as “easy.” I doubled the dressing so my efforts could be enjoyed longer or tossed out sooner.
Orange Dressing Recipe:
1/2 orange, peeled
1 T rice vinegar
2 T tahini
1 1/2 t grated fresh ginger (calms
1 garlic clove, minced
1 T minced green onion
2 t missed fresh parley or cilantro
1 t white miso paste
1 t date syrup
1/4 t ground turmeric
Put dressing ingredients into a high-powered blender and blend until smooth.
Salad: 5 cups of greens, 1 ripe mango and 1 ripe avocado, peeled and cut into 1/2-inch dice. Toss. Add dressing.
Tim was golfing so he missed out on this little eating treasure. So no comments from hubby. I ate all 4 servings for lunch and talked Tim into going to Tijuana Flats with me that night instead of making a Big A Salad he’d planned to fix.