2 cups grape tomatoes
1 garlic clove
1 ripe avocado
1/4 cup red onion
1 tbsp fresh lemon juice
1 cup ripe mango (save a few small pieces for garnish)
5 sprigs fresh cilantro/leaves
1 tsp fresh lime juice
Sprinkle of fine sea salt
Sprinkle of chipotle seasoning
Dash or two of your favorite hot sauce
Optional: 1 fresh serano chile, minced (discard seeds)
Optional: 1 fresh jalapeño chile, minced (discard seeds)
Toasted coconut: you can get raw coconut chips at the market. Lightly toast them in a pan on the stove. Keep an eye on it as it will burn quickly. You just want to lightly toast it to add a slightly sweet flavor. You will top the salad with the coconut.
Prepare a leafy green salad with chopped romaine and place in fridge. Toss all ingredients, except the pumpkin seeds, extra mango and coconut chips, into a high powered blender, such as a Vitamix. Once blended until smooth, pour over the chopped romaine and toss until all greens are coated in the dressing. (If you have extra, you can keep the dressing in the fridge for a day or two). Top the salad with some mango, pumpkin seeds and toasted coconut.
TIP: Making your own is always best and because it is fresh, it contains more nutrients, but if you are short on time you can get what you need from the super market. Grab your favorite chipotle spicy salsa (without sugar or oils) and your favorite guacamole. Whole Foods makes their own which works great. Select chopped mango or chop your own. Toss in blender and you have a great dressing ready to go!