Ensalada de Caute Avocado con Vinagreta de Mango y Cumin
By Fruits & Veggies - More Matters
Try this great new way to enjoy avocados!
Ingredients1 yellow onion, thinly sliced
2 cups mixed baby greens
2 cups baby Arugula
4 yams, sliced into thin wedges
2 red bell peppers, thinly sliced
2 tablespoons white wine vinegar
6 oz. mango puree
1 lime, juiced
1 teaspoon cumin seed, toasted and ground
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 teaspoon salt or to taste*
1/2 teaspoon black pepper or to taste*
1/2 teaspoon dry roasted chili de arbols, ground
1 tablespoon honey
1/2 avocado, sliced
1/2 cup strawberries, small dice
1/2 cup pepitas, toasted
Mix together white wine vinegar, lime juice, honey, Dijon, mango puree, cumin, ground arbol.
Add the olive oil slowly and whisk to form well emulsified vinaigrette, set aside.
Roast yams on a sheet pan at 475¢ªF for thirty minutes.
When done and soft, peel and cut into slices.
Using the same sheet pan, roast the onions and bell pepper for about 5 to 7 minutes.
In a bowl, toss the greens, Arugula, yams, onions, avocado and bell peppers.
Lightly toss with the mango vinaigrette.
Place the salad on the center of a plate or bowl and sprinkle the toasted pepitas and diced strawberries.
* Nutrition information does not include amounts “to taste”.
Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of magnesium and potassium.
- Calories: 245
- Carbohydrates: 35g
- Total Fat: 11.3g
- Cholesterol: 0mg
- Saturated Fat: 1.6g
- Dietary Fiber: 6g
- % of Calories from Fat: 40%
- Sodium: 289 mg
- Protein: 3g
- Recipe Credit
This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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