Crunchy chayote is tossed with sweet mango, crisp bell pepper and red onion. A cilantro lime vinaigrette dresses the chayote mango micro green salad, topped off with toasted sunflower seeds. This recipe comes to us from Karen of Sprouts in the Hood.
For the cilantro dressing:
1 bunch cilantro leaves, stems removed
2 garlic cloves, peeled
1 medium red onion, quartered
juice of 3 limes
To complete the Mango Chayote Sunflower Seed Salad:
1 chayote*, cut into julienne
1 mango, diced
1 papaya, diced
1 red pepper, diced
1 medium red onion, thinly sliced
1 teaspoon salt
juice of 1 lime
8 cups micro greens
1 cup toasted sunflower seeds
*Found in Mexican markets or the produce section of most grocery stores.
To make the cilantro dressing:
Place the cilantro, garlic, red onion and lime juice into a food processor. Puree and set aside.
To complete the Mango Chaoyte Sunflower Seed Salad:
Place the chayote, mango or papaya, red pepper and red onion into a medium sized bowl. Season with the lime juice and salt. Refrigerate and let sit for 2-3 hours.
Divide the microgreens into 4 portions. Top with the Mango Chayote mixture and dress with the cilantro dressing, to taste. Sprinkle the sunflower seeds on top and enjoy.