1. Prepare a food processor with the blade attachment. 2. Smash the garlic under the side of your chef’s knife to remove the peel. Place in the food processor. 3. Trim cilantro leaves from the ...

1 large mango, peeled, pitted and cut into 1/2-inch pieces 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground ginger 1/4 teaspoon poppy seeds 1/2 to 1 teaspoon granulated sugar ...

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Add 80g baby spinach leaves (stems removed) and toss gently to combine. In a small bowl, whisk ¼ cup extra virgin olive oil, 1 tbsp red wine vinegar, good pinch of caster sugar, 1 tsp Dijon ...

Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve. Step 4. Cut mango in half lengthwise, slicing around the pit.

150 g spinach. 1 mango. 2 handful peanut. 50 ml olive oil. dash lemon juice. 2 pinches cumin seeds ground. salt and pepper ...

Nonfat yogurt gives this healthy dressing a creamy texture. 4 cups baby spinach and spring greens 1 mango, sliced 8 strawberries, sliced into rounds Grated jicama (optional) For Dressing: Blend ...

Dinner! I had a bunch of veggies (and mango) in the fridge from the week, so threw it all into a scrumdeliumptious salad! Prep Time: 15 minutes Yields: 2 servings Ingredients 4 cups baby spinach 1 ...