Avocado Mango and Sprout Salad with

Fat-Free Sweet and Spicy Mango Dressing

This is a longtime favorite salad that, of course, had to go in Easy Affordable Raw. Sunflower sprouts add a fresh crunch, and the avocados and mushrooms add substance to this

hearty salad that is perfect for either lunch or dinner.

For the Salad

1 head Romaine lettuce, torn into pieces

1 avocado, sliced

1 cup (70 g) sliced mushrooms

1½ cups (265 g) mango chunks

3 scallions, sliced

½ cup (50 g) walnuts

1 cup (45 g) sunflower sprouts

(See how-to on page 40.)

For the Dressing

1 cup (175 g) chopped mango

½ cup (35 g) sun-dried tomatoes, soaked in

water for 30 minutes (See how-to on page 44.)

6 dates, soaked in water for 30 minutes

2 tablespoons (30 ml) agave

1 teaspoon minced fresh garlic

1 tablespoon (15 ml) apple cider vinegar

1 cup (235 ml) water

1 teaspoon ground paprika

¼ to ½ teaspoon cayenne pepper

1 tablespoon (10 g) minced onion

½ teaspoon salt

½ teaspoon black pepper

To make the salad: Assemble the salad by making a bed of Romaine two salad plates and arranging the remaining salad ingredients on top.

To make the dressing: Place all the dressing ingredients in a blender and puree until very smooth. Drizzle over the salad when ready to serve.

Leftover dressing can be stored in a covered container in the refrigerator for up to a few days.

YIELD: 2 LARGE SALADS AND ABOUT 2½ CUPS (590 ML) DRESSING

Easy Affordable Raw: How to Go Raw on $10 a Day has over 100 raw recipes made with ingredients found at most local groceries. No exotic or hard to find things! Get your own copy at the link above.