Sunshine Vegan Breakfast Salad
Author: 
Recipe type: Breakfast, Salad
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 medium mango
  • 2 large limes
  • 1 medium avocado
  • 10 sprigs of cilantro
  • 1 tbsp olive oil
  • 5 oz pre-washed baby red butter lettuce (about 6-8 cups, loosely packed)
  • 6 oz organic blueberries (about 1¼ cups)
  • ½ cup almonds
  • salt and pepper to taste
Instructions
  1. Wash and dry all produce.
  2. Peel the mango, slice away two large "cheeks" of the mango and slice thinly lengthwise. It ends up being about 1 and ¼ cups loosely packed.
  3. Peel away the green of a lime, avoiding the bitter white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.
  4. Cut the limes in half and juice to make 3 tbsp juice. Save the leftover lime halves.
  5. Cut the avocado in half, discard the seed, and peel away the skin. Use leftover lime halves to squeeze lime juice over the avocado to keep it from browning.
  6. Make the dressing. Using a hand-blender (or small blender/ food processor), combine half the avocado, lime zest, lime juice, cilantro, and olive oil in a tall mixing glass, and blend until smooth. Season with salt and pepper to taste. Makes about 3 oz of dressing.
  7. In a large bowl, combine lettuce, mango, blueberries, and almonds with dressing. Plastic gloves help.
  8. Slice the remaining half of avocado widthwise.
  9. Divide salad and among 4 bowls, about 1-2 cups into each bowl. Top with avocado slices. Garnish with extra cilantro if desired.
Recipe by MIND Diet Meals at https://minddietmeals.com/mind-diet-book/sunshine-vegan-breakfast-salad/