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.
2 plum tomatoes, diced
2 ripe mangoes, diced
1 tbsp olive oil
1 tbsp red-wine vinegar
Black pepper, freshly ground
1 tsp fresh basil, thinly sliced
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.
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.
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This recipe compliments any bbq meal along with our grilled asparagus recipe.