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The Mango Rose of Texas *As Seen On Daytime @ Nine*

March 5, 2018

Once a month I get the pleasure of appearing on San Antonio's local news show, Fox 29's Daytime @ Nine! The network has been inviting me on the show to share my clean-eating recipes since 2012! I'm so grateful to work amongst such a talented group of inspiring people, whom of which have become great friends! What an honor, being given the opportunity to share my passions on a platform such as this! In other words, I'm freaking blessed.

 

On my last visit (Valentine's Day), the producers requested me to create a dish using a mango rose as the headliner. I've never garnished a mango into a rose in my entire career! It was quite nerve-wrecking, but alas we made it happen! Here is my recipe that features the mango rose! It's a plant based salad that's fresh, zesty, sweet, and oh so sassy! Now, I didn't add the directions on how to garnish a mango rose on this blog because it isn't a required step on day-to-day preparation. However, if you'd like to learn how to garnish a mango rose, AND check out my segment, simply click on this link: 

http://foxsanantonio.com/daytime-at-9/whos-ready-for-a-mango-rose-salad

Enjoy!

 

Mango Salad with a Coconut Lime Drizzle

Ingredients

1 mango - diced
1 small red onion - sliced thin
1 cup power greens/arugula 
1 cup spinach
1/8 cup or 5-6 grape heirloom tomatoes 
¼ cup cashews, chopped
2 tablespoons of raw sunflower kernels
4 tablespoons of olive oil
2 tablespoon of sugar-free rice vinegar
1/4 cup of coconut milk
Zest of one lime
2 pinches of Himalayan salt and pepper
1 teaspoon of Truvia or real maple syrup

Method

1. Slice the red onion as thin as possible. If you have a mandolin, I would suggest to use that.

2.  Slice the mango in half around the seed. You will be left with 2 halves and one large seed piece. Make vertical and horizontal slices on each half.  Slice the flesh away from the skin so you are left with diced pieces of mango.

3. In a large bowl, combine the spinach, power greens/arugula, mango, red onion, tomato, and cashew pieces. Set aside

4.Combine the olive oil, sugar-free rice vinegar, coconut milk, zest of one lime, pinches of salt and pepper, and Truvia/maple syrup in a jar. Shake until well combined.

5. Toss dressing with salad. Serve immediately.

Optionals:
Fresh chopped basil
Fresh chopped mint 
4 oz of cooked shrimp would be spectacular on this
1/2 cup edamame

 

 

 

 

 

 

 

 

 

 

 

 

 

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