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.
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
- 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.
Mango Chayote Sunflower Seed Salad
Servings per Recipe: 4Amount per Serving
Calories from Fat: 150
Total Fat: 16.7g
Saturated Fat: 1.8g
Dietary Fiber: 9.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.