I must admit, I am a mango salad girl. I absolutely adore adding mango to my salads and salad dressings. It’s makes them sweet and, combined with tomatoes and other ingredients, you get a diverse combination of flavours. So today we are creating a fully raw spiced mango marinara noodle salad … yum!
The great thing about this salad is that it’s totally oil, salt and gluten free. So no need to feel guilty about eating as much as you like!
The combination of fresh and sun-dried tomatoes makes it naturally salty and savoury in taste.
Here is our video about it:
We are adding coconut flesh to this salad and if you can’t get hold of fresh coconut flesh, use dessicated coconut instead. This way, you can get hold of it easily.
Another variation is to add 1/3-1/2 of soft avocado flesh, which will also make it creamy and delicious.
Fully Raw Spiced Mango Marinara Noodle Salad
- 2-3 medium zucchinis
- 2 mangoes
- 2 tomatoes
- ½ cup sun-dried or dehydrated tomatoes
- ⅓ cup young coconut flesh (you can also use dessicated coconut instead)
- 1 small head lettuce
- 2 tablespoons chopped green onion
- 1 teaspoon grated ginger (you can also use powdered ginger)
- 2 tablespoons chopped cilantro (optional)
- the juice of 1 lime
- Chop the lettuce and place in into a salad bowl.
- Peel the zucchinis and spiralize or julienne slice them. Place into a salad bowl, on top of chopped lettuce.
- Peel the mangoes and add 1 mango to the blender.
- Chop the remaining mango finely and add to the salad bowl.
- Add the tomatoes and sun-dried tomatoes to the blender.
- Add the ginger, onion, coconut flesh and lime juice to the blender.
- Blend together until smooth.
- Pour the dressing over the noddle salad.
- Decorate with chopped cilantro.
- Viola! Your fully raw spiced mango noodle salad is ready!
Did you like this recipe? Going to give it a try? Please post your comments below and don’t forget to rate this recipe too!
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