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  • DRESSING ½ orange, peeled
  • 1 tablespoon rice vinegar
  • 2 tablespoons tahini
  • 1½ teaspons grated fresh ginger.       
  • 1 garlic clove, minced
  • 1 tablespoon minced scallion
  • 2 teaspoons minced fresh parsley or cilantro
  • 1 teaspoon white miso paste
  • 1 teaspoon Date Syrup 1 (¼-inch) piece fresh turmeric, grated, or
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper (optional)
  • SALAD 5 cups chopped red kale or baby spinach leaves
  • 1 ripe mango, peeled, pitted, and cut into ½-inch dice
  • 1 ripe Hass avocado, peeled, pitted, and cut into ½-inch dice
  • DRESSING: In a mini-blender or small food processor, combine all the dressing ingredients and blend until smooth. Set aside.
  • SALAD: In a large bowl, combine the kale, mango, and avocado. Pour on as much of the dressing as desired and toss gently to combine.

Recipe from:

The How Not to Die Cookbook

by: Michael Greger, M.D.

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