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Hello friends!

How’s your weekend going?

Do you notice anything new about my blog? If you didn’t spot it yet, I have added some tabs at the top of the blog for you. There’s now an “About Me” (kind of self-explanatory!) and a “Recipes” tab, which has every recipe that has been featured on the blog so far, and it will be updated every week with new recipes so you have plenty of culinary inspiration and ideas to work with and all stored in a convenient place. There is also a “Get Vital! eBook” tab, as I know so many of you have experienced huge benefits from applying the information in this eBook and given me fantastic feedback about the eBook and the results you have received, but that you didn’t know it was available for a long while! Hopefully having this tab will make the eBook a bit more visible to those who are looking for a very low cost way to start significantly improving their health and energy.

Now on to a salad that rocked my world last week! I completely love it and I hope you try it and love it too! Let me introduce the….

Mango, Avocado and Herbed Greens Salad 

The ingredients:

1 ripe mango (or replace with another seasonal juicy and sweet fruit)
1 ripe avocado
1 small handful mint leaves
1 small handful coriander
100g baby spinach leaves
Juice of 1 lime
1 T cold-pressed extra virgin olive oil (I omitted this and it was wonderful, but it would work with the oil too)
Celtic sea salt or Himalayan crystal salt
Freshly ground black pepper

The directions:

1.    Roughly chop the mint and coriander leaves and place in a large salad bowl with the baby spinach leaves.
2.    In a separate bowl, whisk together the olive oil, lime juice, salt and pepper. Pour the dressing over the salad leaves and herbs and toss well.
3.    Cut the avocado in half length-ways and remove the stone and skin. Slice the avocado into long strips and add to the salad.
4.    To slice the mango, first cut off the stem. Hold the mango upright, cupping it in the palm of your hand. With the other hand, use a vegetable peeler or a paring knife to cut away the peel, following the curves of the mango. Lay the mango on its flat end and slice lengthwise, working around the flat seed in the middle. Repeat until all the mango flesh is removed. Cut each section into thin long slices as desired. Place the mango strips into the salad bowl.
5.    Gently toss the salad and add more salt and pepper to taste. Garnish with a few cherry tomato halves and a sprig of mint.

Now, devour! This salad is such a wonderful mix of sweet, fresh, creamy, crisp and the herbs add a wonderful twist and really add the final touch to the salad. This salad is satiating but also very light so enjoy as much or as little as you like.

Have a great start to your week!

Casey