Dive into a whirlwind of freshness with this bold salad, a true ally for your well-being during perimenopause. The combination of green mango createscreamy avocado a delicious contrast, while fresh ginger adds a tonic and anti-inflammatory note.
Drizzled with a little apple cider vinegar to nourish your gut microbiome and sprinkled withnuts for crunch, this recipe is a nutritional powerhouse. It combines healthy fats, vitamins, and natural enzymes to help you feel light, serene, and radiant every day.
Ingredients
Preparation
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Peel the green mango. Grate it or cut it into a fine julienne (small strips). This texture helps release digestive enzymes.
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Cut the avocado in half, remove the pit and slice the flesh.
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Grate the ginger or chop it very finely.
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In a bowl, combine the grated ginger, apple cider vinegar, olive oil, salt, and pepper. The apple cider vinegar helps stabilize the glycemic response of the meal.
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Add the grated mango and avocado slices. Mix gently so that the avocado is well coated in sauce (this prevents it from turning brown).
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Chop fresh coriander generously and add a few seeds for crunch.
Note
Green Mango: Unlike ripe mango, it does not ferment quickly in the intestine, which prevents bloating after meals.
If you don't like coriander, you can replace it with mint or parsley.
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