Mango, Arugula, and Beet Salad

Ingredients

• 1 cup arugula

• 4 small beets (roasted, peeled, and diced)

• 1 Tbsp toasted coconut flakes

• 1 large lemon (juiced)

• 1 large mango (peeled and diced)

• 3 Tbsp walnuts

• 2 Tbsp almond oil

• Sea salt and pepper (to taste)

Servings

Makes 4 servings

Directions

Combine arugula, mango, beets, walnuts and coconut flakes in a large bowl. Then whisk almond oil, lemon juice, sea salt and pepper in a small bowl. Once you have your dressing ready, drizzle over the salad and toss to coat. You may serve immediately and enjoy!

Source: www.mango.org

Recipe by Amie Valpone, The Healthy Apple

Strawberry Mango Cinnamon Toast

PREP TIME: 15 Minutes | COOK TIME: 2 Minutes

Ingredients

• 4 tablespoons coconut flakes

• 1 tablespoon ground cinnamon

• 1 tablespoon granulated sugar

• 2 tablespoons softened butter

• 4 thick slices of French bread

• 4 tablespoons whipped cream cheese

• 1 mango, thinly sliced and removed from peel

• 4 strawberries, sliced

Servings

Makes 4 servings

Directions

1. Toast the coconut: Spread coconut out in an even layer in a dry pan. Turn heat to medium high and stir constantly for 3 to 4 minutes or until coconut is golden brown. Remove from heat and set aside.

2. Make the cinnamon toast: In a small bowl, mix cinnamon and sugar together. Spread butter onto one side of the French bread slices and place them on a baking sheet. Sprinkle 1 to 2 teaspoons of cinnamon sugar evenly over the buttered bread. Place the bread under the broiler, watching closely, for about 2 minutes or until the tops are golden brown and crisp.

3. To assemble: Spread a tablespoon of whipped cream cheese on each piece of toast and top with mango and strawberry slices. Sprinkle toasted coconut and chia seeds on top and serve. Makes 4 pieces of toast.

Source: www.mango.org
Recipe submitted by Julie Gransee, Lovely Little Kitchen