Mango, Avocado, and Tomato Salad

Mango, Avocado, and Tomato Salad

Ingredients:
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 mango, pitted, peeled, and sliced
1 avocado, pitted, peeled, and sliced
1 small tomato, sliced
1 tablespoon flat-leaf parsley leaves

Directions:
In a small bowl, whisk together the lime juice, oil, vinegar, salt, and pepper. Set aside.
In a medium bowl, combine the mango, avocado, and tomato. Pour the dressing over the fruit, add the
parsley, and toss to combine. Divide the salad between 2 plates and serve.
Makes 2 servings
Roasted Brussels Sprouts and Carrots
Roasting vegetables brings out their inherent sweetness. Try this method with summer
squash, eggplant, peppers, onions, broccoli, cauliflower, fennel, and just about any vegetable
you can think of. The amount of time required to make the vegetables soft on the inside, crisp
outside will vary depending on how large the pieces are and which vegetables you use.
TOTAL TIME: 25 MINUTES