Heirloom Tomato-Avocado-Mango Stacks

Heirloom Tomato-Avocado-Mango Stacks
Recipe Type: Salad
Cuisine: Raw Vegan
Author: Living Light Culinary Institute
Serves: 3 servings
  • 1 cup diced red heirloom tomato (about 1 large)
  • 1/2 cup finely diced mango
  • 1/3 cup finely diced, peeled and seeded cucumber
  • 3/4 cup diced avocado (about 1 medium)
  • 1 teaspoon Himalayan crystal salt
  • 1 cup leafy green sprouts or micro greens, for garnish
  • 1/2 cup [url href="http://rawfoodchef.com/about-us/free-raw-vegan-recipes/livinglightrecipes/salad-dressings/scallion-dressing/" target="_blank"]Scallion Dressing[/url] or other favorite dressing for drizzle
  1. Put the diced tomatoes in a colander to drain for at least 5 minutes while preparing the other ingredients.
  2. Put a ring mold in the center of a dessert- or salad-size plate and put 1/4 cup of the diced tomatoes evenly in the center of the mold. Distribute evenly. Press firmly and gently.
  3. Toss the mango and cucumber together and put 1/4 cup of the mixture in the ring mold on top of the tomatoes. Distribute evenly and gently press into place.
  4. Place 1/4 cup of the diced avocados on top and press evenly. Carefully remove the ring mold.
  5. Repeat the process to make two more stacks.
  6. Sprinkle the top with salt and pile green sprouts or micro greens on top. Drizzle generously with dressing. Serve immediately.



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