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.

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Nutrition Information

Mango Chayote Sunflower Seed Salad

Servings per Recipe: 4

Amount per Serving

Calories:  306.7

Calories from Fat:  150

Total Fat:  16.7g

Saturated Fat:  1.8g

Cholesterol:  0mg

Sodium:  612.8mg

Potassium:  861.8mg

Carbohydrates:  38.1g

Dietary Fiber:  9.8g

Protein:  9.6g

Sugars:  18g

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