Make this power-packed salad for a well-balanced meal with tons of plant-based phytonutrients and a dose of healthy fats from the cashews and almonds.
The more colorful your salad, the better! When making a well-rounded salad it’s important to include lots of colors and also protein or a healthy fat, especially if you’re going to make a meal out of it; it’s important to use the healthy fat or protein-containing item as a condiment instead of the main feature.
Featured in this salad…
This salad has a base of arugula, a delicious and slightly bitter, non-goitrogenic green (for all of you needing to be conscious of goitrogenic greens for your thyroid). It also contains tomatoes and mango, both rich in vitamin C, an antioxidant and immune-boosting nutrient. Lastly, the almonds and cashews are a rich source of healthy fat and minerals including zinc, selenium and copper that play important roles in many of the body’s most powerful antioxidant processes. Perhaps one of the most important benefits of adding healthy nuts are their ability to help keep you fuller for longer, which is certainly a plus for helping to promote portion control and fight feelings of hunger.
To mix this salad up try adding different produce like swapping in carrots for the tomatoes or apple for mango; you can even add different nuts/seeds such as sunflower seeds or walnuts.
- 2 large handfuls of arugula (rocket) – about 2 cups
- 1 mango, cubed
- 2 tbsp cashews
- 2 tbsp almonds
- 1/2 cup/75 g cherry tomatoes, halved
- 4-5 tbsp olive oil
- juice from 1/2 lemon
- sea salt and pepper, to taste
- 1/2 tsp of your favorite herbs – basil, oregano or any others you love
1. Wash all produce.
2. Peel mango and remove stone.
3. Add salad ingredients to large bowl.
4. To prepare dressing, add all ingredients to small bowl and whisk together with a fork until well mixed.
5. Add dressing then toss salad until evenly coated. Serve and enjoy!
Prep time: 10 minutes
Total time: 10 minutes
- Nutrition per serving:
- Saturated Fat2.5g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.