Salads
Celery and Mango Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- celery stalks and leaves1.94 oz (55 g)
- mango2.29 oz (65 g)
- sweet bell pepper2.29 oz (65 g)
- red onion0.71 oz (20 g)
- prepared balsamic vinaigrette1.06 oz (30 g)
- cherry tomatoes2.29 oz (65 g)
Directions
- Peel the onion and cut it into thin rings.
- Peel and pit the mango and dice the flesh.
- Remove any tough strings from the celery and slice it.
- Halve the cherry tomatoes.
- Toss all ingredients except the onion with the dressing.
- Arrange on a plate.
- Top with the onion rings.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
242kcal
2.3 gProtein
16 gFat
22.2 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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