Mango Blackberry & Basil Salad
(GF, DF, Vegan, Paleo & Low FODMAP Friendly)
12 ingredients · 10 minutes · 6 servings
Directions
1. Juice oranges and combine orange juice, oil, apple cider vinegar, honey or maple syrup and salt. Place in a blender to combine. Blend until the dressing is nice and creamy. Set aside while you prepare your salad.
2. Chop lettuce, cucumbers, green onions, mangos and basil leaves. Place lettuce in large bowl or divide between bowls and add in toppings, finish by drizzling over dressing and top with fresh basil ribbons. Serve as a side dish or add your favourite leftover protein source and enjoy as a meal.
Notes
Instant Pot Option: You can also do this entire recipe in the instant pot. Brown the veggies or veggies and beans first and then add in all the additional ingredients and select the soup option for 30 minutes at normal pressure.
Ingredients
2 heads Leaf Lettuce (chopped)
1 clamshell Blackberries Or Blueberries (use blueberries for a Low FODMAP option)
1 1/2 Mango (or pineapple for a Low FODMAP option, diced)
3 Green Onions Or Chives (chopped) 1/2 Cucumber (large, chopped)
1/4 cup Basil Leaves (to 1/2 cup, chopped into ribbons for topping)
Grilled Chicken, Shrimp, Firm Tofu, Tempeh Or Protein Of Choice. (use a leftover protein source to make it a complete meal if not using as a side dish)
1 1/2 Navel Orange (juiced, for dressing)
2 Tbsps Apple Cider Vinegar
2 Tbsps Extra Virgin Olive Oil (up to 1/2 cup, to taste) Raw Honey Or Maple Syrup (add to taste, approx 2 tsp) Sea Salt (add to taste)