Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette.
Try this Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette. recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
ssalads
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
sum
- salt and pepper to taste
- 1/2 cup fresh basil chopped
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 ripe medium mango peeled + diced
- 1 inch knob fresh ginger peeled + diced
- 1 fresno chili pepper seeded + diced
- 2 tablespoons creamy peanut butter
- 2 tablespoons sweet thai chili sauce
- 1/2 cup canned coconut milk (lite or regular both work)
- salad:
- 4 cups baby spinach
- 4 cups mixed berries (i used raspberries blueberries and blackberries)
- 2 cups cooked grains (i used bob's red mill barley and quinoa)
- 2 cups fresh sprouts
- 1/2 cup toasted peanut chopped
- 1/4 cup toasted pinenuts
- 1/2 mango peeled + diced
- 2 tablespoons chia seeds
- 1 avocado pitted peeled + sliced
- 4 ounces goat cheese or feta cheese crumbled (omit if vegan)
- 1/2 cup edible flowers (optional)
- Carbohydrate 14.4962187477038 g
- Cholesterol 0 mg
- Fat 16.6691387524867 g
- Fiber 7.66928745927256 g
- Protein 5.02527999920527 g
- Saturated Fat 2.51802450040535 g
- Serving Size 1 1 (169g)
- Sodium 49.5337682294348 mg
- Sugar 6.8269312884312 g
- Trans Fat 0.945511999994663 g
- Calories 213 calories
Instructions !Chili Mango and Peanut Vinaigrette In a blender or high powered food processor, combine the mango, ginger, fresno chili pepper, peanut butter, sweet thai chili sauce, coconut milk, olive oil and rice vinegar. Blend until smooth and creamy. If the vinaigrette seems a bit thick, thin with water. Stir in the chopped basil and season with salt + pepper. Store in the fridge for up to 1 week in a glass jar. !Salad In a large salad bowl, combine the spinach, berries, grains, sprouts, peanuts, pine nuts, mango and chia seeds. Toss well. Top with avocado slices, goat or feta cheese (If using) and edible flowers. Drizzle generously with the mango vinaigrette. Serve with extra vinaigrette.
