Mango Taco Salad

Serves 1

Ingredients

MANGO TACO SALAD

1 Mango diced1 Cucumber chopped

• ½ Avocado diced (the rest used in dressing)

½ cup Tomatoes chopped

• ¼ cup Black Olives (or Kalamata) sliced

2 tbsp Coconut ShredsSeasoned: cumin, paprika, smoked paprika, garlic, honey sea salt½ (Any Color) Bell Pepper chopped1 Jalapeno Pepper chopped½ Red Onion chopped or 1 cup Spring Onions chopped½ cup Cilantro chopped

• ½ cup Arugula chopped
• 1 cup Lentils (optional for more protein)

DRESSING

• ½ Avocado

¼ cup Cashews (soaked 4 - 6 hours)½ cup Frozen Peas1-2 clove Garlic

• ½ Lemon or 1 Lime

½ cup Cilantro1 tbsp Nutritional Yeast

CHIPS (OPTIONAL)

• 1 Bag Grain-Free or Gluten-Free Chips (look for organic and non-gmo)

Instructions

** If any frozen ingredients, take out to defrost**

MANGO TACO SALAD

1. Peel and dice , Mango and Cucumber
2. Dice Tomatoes, Peppers and Onion
3. Chop Cilantro and Arugula

Open, dice, scoop out Avocado

1. Slice Olives

Season Coconut Shreds with cumin, smoked paprika, garlic, sea salt and/or sweeter of honey or maple syrup  

1. (Optional) rinse and cook or open can and rinse Lentils 
2. Add Mango, Cucumber, Tomatoes, Peppers, Onion, Avocado, Coconut Shreds (and Lentils) in a serving bowl. 
3. Mix or enjoy in layers.

DRESSING

1. Scoop Avocado into blender
2. Add (preferred soaked) Cashews …
3. Add Peas
4. Open Garlic and add to blender
5. Add Lemon or Lime juice
6. Add Cilantro and Nutritional Yeast
7. Blend - adding water if needed for consistency
8. Serve Dressing on the side or on top of Mango Taco Salad

CHIPS

1. Add Chips to a bowl for serving
2. Or lay Chips on a plate for nacho style

SERVE & ENJOY! 🙂

Click HERE to watch us cook this recipe!