Mango Avo Fiedo Crunch.

A vibrant bowl of superfood goodness antioxidant-rich mango, heart-healthy avocado, and crispy fideo for that perfect crunch. Fresh, wholesome, and energizing

INGREDIENTS

  • A. Creamy Lemon-Ginger Dressing
      2 tablespoons tahini
      2 tablespoons fresh lemon juice (from 1 lemon)
      2 tablespoons avocado oil
      1 tablespoon apple cider vinegar
      2 teaspoons tamari
      2 teaspoons minced peeled fresh ginger, plus more to taste
      1 teaspoon honey
      1/2 teaspoon garlic powder
  • B. Salad
      6 cups shredded Savoy cabbage (from 1 small [1 1/2-pound] cabbage)
      3 cups shredded red cabbage (from 1 small [1 1/2-pound] cabbage)
      1/2 cups chopped mango (from 1 [11-ounce] mango)
      1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
      1/4 cup loosely packed fresh mint leaves, chopped, plus more for garnish
      Kosher salt, to taste
      fried soba noodles
      1 medium scallion, thinly sliced (about 2 tablespoons)
      1 teaspoon fresh lime juice (from 1 lime)
      1 medium (7-ounce) avocado, chopped (about 3/4 cup)
      1/2 cup unsalted cashew halves
      Pinch of crushed red pepper
      1 teaspoon un-toasted sesame seeds

METHOD OF PREPERATION

  • A. Make the creamy lemon-ginger dressing:
    Combine tahini, lemon juice, oil, vinegar, tamari, ginger, honey, and garlic powder in a lidded glass jar. Process with an immersion blender until evenly combined, about 30 seconds.
  • B. Make the salad:
    Toss together Savoy cabbage, red cabbage, mango, cilantro, fried soba noodles and mint in a large bowl. Season with salt and black pepper to taste; toss to combine. Add scallion and creamy lemon-ginger dressing; toss until evenly coated. Arrange on a platter.
    Drizzle lime juice over avocado; season with salt and black pepper to taste. Arrange avocado over cabbage mixture. Sprinkle with cashews, crushed red pepper, and sesame seeds. Garnish with additional cilantro and mint.

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