Mango, Avocado and Pomegranate Salad with the BEST Mango Chilli Dressing
This is an awesome salad. It has that perfect mix of sweet and savoury as the flavours of the mango and pomegranates are perfectly balanced by the lambs lettuce, avocado and pumpkin seeds. The textures also complement each other so well, with the soft chunks of mango and avocado contrasting against the crunchy bites of pumpkin seeds and pomegranates. While these ingredients taste amazing on their own, they become a trillion times more delicious when the world’s best salad dressing is added. I am not kidding this dressing is seriously insane. The combination of mango, apple cider vinegar, avocado, chilli, paprika and raw agave syrup is too good. So good that I have in fact been making it almost daily for the past week, mixing it into everything from quinoa to pasta to stir-frys, as well as spreading it on toast and even resorting to eating it straight out of the blender. It is that good. Just so wonderfully thick, rich and creamy. Sweet yet also spicy with a subtle tanginess. Total heaven. Almost impossible that something this good can be this healthy, it tastes like the most indulgent dressing you could imagine, but it won’t do anything to your waistline!
I could not recommend this more. It’s super easy too, no cooking required. It won’t take more than 10 minutes to put the whole thing together, making it a perfect lunch or speedy supper. Trust me, you’re going to fall so in love with this. It makes eating an incredibly healthy salad such a joy and you’ll get an overdose of raw fruits and vegetables, so your body will love you too!
For the salad
– 1 mango
– 2 avocados
– 2/3 a cup of pomegranates
– 2/3 of a cup of sunflower seeds
– 2 zucchinis/courgettes
– 2 bowls of mixed leafs, I used a combination of lambs lettuce and rocket
For the mango chilli dressing
– 1 mango
– 1 avocado
– 1 teaspoon of chilli flakes
– ½ a teaspoon of paprika
– 2 dessert spoons of apple cider vinegar
– 1 teaspoon of raw agave syrup
– a sprinkling of salt
For the dressing: place all of the dressing ingredients in the food processor, having peeled the mango and avocados and removed their stones. Blend into a thick creamy deliciousness, if you like it a little less thick add a little extra water.
To make the salad simply slice the mango and avocado into small cubes and the zucchinis into thin half moons. Place the chopped veg in a salad bowl with the leafs, sunflower seeds and pomegranates. Then mix in the dressing. Yum.