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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.


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