Mango Chayote Sunflower Seed Salad

Crunchy chayote is tossed with sweet mango, crisp bell pepper and red onion. A cilantro lime vinaigrette dresses the chayote mango micro green salad, topped off with toasted sunflower seeds. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 4

For the cilantro dressing:

• 1 bunch cilantro leaves, stems removed
• 2 garlic cloves, peeled
• 1 medium red onion, quartered
• juice of 3 limes

To complete the Mango Chayote Sunflower Seed Salad:

• 1 chayote*, cut into julienne
• 1 mango, diced
• or
• 1 papaya, diced
• 1 red pepper, diced
• 1 medium red onion, thinly sliced
• 1 teaspoon salt
• juice of 1 lime
• 8 cups micro greens
• 1 cup toasted sunflower seeds

*Found in Mexican markets or the produce section of most grocery stores.

To make the cilantro dressing:

Place the cilantro, garlic, red onion and lime juice into a food processor. Puree and set aside.

To complete the Mango Chaoyte Sunflower Seed Salad:

Place the chayote, mango or papaya, red pepper and red onion into a medium sized bowl. Season with the lime juice and salt. Refrigerate and let sit for 2-3 hours.

Divide the microgreens into 4 portions. Top with the Mango Chayote mixture and dress with the cilantro dressing, to taste. Sprinkle the sunflower seeds on top and enjoy.