Mango, Jicama, and Apple Salad



Slightly modified a The Mostly Vegan recipe | Serves: 2 salads | Time: ~20 min

Ingredients


Salad

3 cups chopped #kale

1 cup prepared rainbow #quinoa

1 cup #jicama, peeled & chopped

½ cup Granny Smith #apple, chopped

2 tbsp #raisins

¼ cup toasted pepitas

Pinch of chipotle chili pepper

Handful of cilantro


Mango Ginger Vinaigrette 1 heaping cup diced #mango

2 tbsp lime juice

2 tbsp EVO

1½ tsp agave

Generous of pinch ground ginger

Pinch of salt


Instructions

Salad

Divide kale between two bowls. Toss jicama with pinch of chipotle chili pepper and divide between bowls. Divide apple pieces between bowls then top with quinoa, raisins & pepitas.


Drizzle each bowl with about 3 tablespoons of Mango Ginger Vinaigrette & toss. Garnish with cilantro leaves.


Mango Ginger Vinaigrette Combine all ingredients in a blender with 2 tablespoons water and process until smooth. Add 1 to 2 additional tablespoons water if mixture is not blending. Store leftover dressing in the refrigerator for up to 5 days.


What I ate and drank today

1 cup of coffee

1 cup of decaf

Not enough water

Egg and cheese sandwich

Noodles with mushrooms, bell peppers, carrots and green onion

Mango salad


Exercise

~11,000 steps of walking

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