recipe & photography by Cheryl Lin
This power-packed recipe can be enjoyed all year round but the clean taste of lettuce, pomegranate, and seaweed make it particularly refreshing for warm days. The creaminess of the dressing will contrast the crisp crunchy ingredients well and give you a burst of flavor with each bite.
The key ingredients in this recipe are mango and wakame. Mango is an excellent source of pre-biotic fiber, vitamins A, B, C and E as well as minerals such as copper, potassium, manganese, and zinc. It is also rich in antioxidants and has been found to alkalinize the body and regulate heart rate and blood pressure.
Wakame is an edible seaweed rich in magnesium, calcium, iron, vitamins A, C, D, E and K, as well as folate. It is also an excellent source of iodine which functions in the production of energy in our cells and hormones in the thyroid gland.
Mango – 1/2 cup diced
Zucchini – 1/2 cup diced
Cherry Tomatoes – 1/2 cup chopped
Lettuce – One handful torn into smaller pieces
Radish – 2-3 thinly sliced
French Beans – 1/2 cup chopped
Pomegranate – 1/2 cup
Sesame Oil – 1 Tbsp
Tahini – 1 Tbsp
Lime – Juice of 1/2
Ground Coriander – 1/4 tsp
Ground Black Pepper – Sprinkle
Mix the dressing with a spoon or whisk in a large bowl until. smooth. Add all salad ingredients and mix well.