Noor’s RAINBOW Mango Salad

Noor’s Rainbow Mango Salad

 Warning: this salad is extremely high in benefits.

They say “eat the rainbow,” and we (Holistic Health Coaches) say “eat THE rainbow,” but mean an incredibly different rainbow. 🙂 

 

Noor’s Rainbow Mango Salad

 

So, here I introduce my rainbow salad. It’s full of health benefits A to Z.

Mangos are not only a tasty fruit, they have remarkable benefits. Among them are Vitamin C, Vitamin A, folate and B Vitamins. Mangos are great for healthy skin, bone health, has cancer preventative benefits, beta-carotene, and dietary fiber- which aids in digestion and heart health. What more can you want from something that tastes so sweet and luscious?

Mangos are on the clean 15 list, meaning they are low in pesticides. This means you don’t need to worry about buying organic mangos. Just make sure you let them ripen so they can be wholly sweet.

I can go on and on about the benefits of the organic bell peppers, the organic parsley, tomato, organic greens, blueberries (in the homemade dressing I made) cucumbers, avocadoes and mushrooms.

This is like an anti-cancer, high healthy fat, high fiber, Vitamin A, K, C, B and flavonoids super salad. It’s high in photochemical and good for you antioxidants.  The raw walnuts I toss on top not only add flavor and a crunch. They give the salad a boost of omega-3 fatty acids which we all need to get from food.

 

Now you tell me, would you rather eat my rainbow, or the popularly advertised candy “the rainbow”?

Ingredients:

4 cups organic greens

2 cucumbers

1 organic yellow bell pepper

1 organic orange bell pepper

1 medium tomato

1 bunch organic parsley

2 organic avocadoes, ripen

8 small white button mushrooms

Raw walnuts for topping

My homemade clean-eat blueberry dressing

 

Directions:

1. Place the organic greens in a serving bowl.
2. Wash and cut the bell peppers into small cubes. Place color coded atop the greens.
3. Wash and peel the cucumbers. Cut slices and place next to the peppers, atop the greens.
4. Wash and chop the tomato and place it in the middle of the plate, atop the greens.
5. Chop the parsley and place it atop the tomatoes.
6. Pit and cut the avocadoes into cubes and place atop the greens, near the peppers.
7. Wash and sliced the mushroom and place atop the greens. You get the picture now. 🙂 
8. Serve with my homemade, clean-eat blueberry dressing. (Recipe to come later!)
9. Top with raw walnuts for optimum benefits and a mouth-watering crunch.  
   

   Veggie Party

    

   

   Noor’s Mango Rainbow Salad

    

10. 

    With my clean-eat blueberry dressing and RAW Walnuts.