Mango and Tomato Salad Recipe

Creative Cooking for the Health Conscious Gourmet

FibonacciRECIPES | Culinary Medicine

Low-Calorie | Low-Sugar | Low-Cholesterol | High-Fiber

Healthy Summer Salad

This mango and tomato salad recipe is appropriate for low-calorie, high-fiber, low-cholesterol, vegan diet regimens. TIP: For low-fat regimens, use less olive oil.

Ingredients:

• 2 plum tomatoes, diced

• 2 ripe mangoes, diced

• 1 tbsp olive oil

• 1 tbsp red-wine vinegar

• Sea salt

• Black pepper, freshly ground

• 1 tsp fresh basil, thinly sliced

Directions:

Combine tomatoes and mangoes in a bowl. Add olive oil and red-wine vinegar and toss. Season with sea salt and freshly ground pepper. Garnish with basil.

Nutritional Information

Servings: 2-4

Nutrition Facts Per serving:

Total calories: 265

Total fat: 14.7 g

Trans fat: 0 g

Cholesterol: 0 mg

Total carbohydrates: 34 g

Dietary fiber: 8 g

Chef and Author: Carrie Drazin

Medically Reviewed by FibonacciMD editors.

FibonacciRECIPES-Mango-tomato-salad

.pdf

Download PDF • 531KB

This recipe compliments any bbq meal along with our grilled asparagus recipe.