If you are ready for a taste of summer, this salad fits the bill! Mango, jicama, toasted macadamia nuts and thai “peanut” vinaigrette make this salad stand out. This is another fantastic recipe courtesy of Danielle Walker. I added grilled chicken breast dusted in a lemon garlic seasoning salt to complete the meal. Enjoy!
Makes 4 servings; Approximately 280 calories per serving.
1 head butter lettuce OR 1 large bag of Broccoli Slaw (great both ways!!!)
1/2 cup sliced jicama
1/2 cup shredded carrots
1 avocado, diced
1 mango, diced
1/4 cup chopped macadamia nuts, toasted
1 1/2 TBSP almond butter, unsweetened
1 1/2 TBSP cilantro
1 TBSP coconut aminos
1 TBSP apple cider vinegar
1 TBSP lime juice
2 tsp honey
1 tsp minced garlic
1-inch piece of ginger, peeled
1/4 tsp salt
3/4 cup melted coconut oil
Place all vinaigrette ingredients in a blender or food processor and blend until smooth. Slowly add the melted coconut oil while blending until the mixture is completely emulsified.
Toss all salad ingredients together except for the macadamia nuts. Add 3 tablespoons of the vinaigrette and toss well. Top with toasted macadamia nuts and enjoy!
Notes: The vinaigrette recipe makes MUCH more than 3 tablespoons as called for in this recipe. Refrigerate in a microwave-safe jar or container for future use. The dressing will become a solid in the refrigerator but liquifies nicely after 30 seconds in the microwave.