This is a perfect salad to accompany a grilled protein. And because it is so enjoyable, you really won’t need a side or carb to add to the meal. If you look at what centurions tend to eat, you’ll notice its never processed foods and they meals are simple. Most of these ingredients are at peak season in the Spring. Be sure to get a nice ripe plump mango for this salad. I found the Wooly Wooly Soft Sheep’s cheese at a Whole Foods. It was reasonably priced and has both a salty grassiness to it that works great on this salad.
Ingredients
Mango, 1 large ripe – *select a nice round Mango
Beets, 1 large or 2 mediums-sized
Avocado, 1 large or 2 medium sized
Microgreens, 4-5 cups
Soft Sheep’s Milk Cheese (Wooly Wooly Suggested), ½ cup crumbled, kept cold until use
Sumo Orange, ½ juiced
Balsamic Vinegar, 1 ½ Tbs.
Plain Non-Fat Goat Yogurt, 2 ½ Tbs.
Cayenne Pepper, ¼ Tsp.
Shallot, 2 Tsps. Minced
Salt and Pepper
Please buy organic whenever possible!
Preparation
Prep the dressing first: Combine the orange juice thru the shallot ingredients in a small jar - salt and pepper to taste – add a splash of cold water, shake well and refrigerate.
Prep the veggies and fruits. Use either pre-roasted/pre-packaged beets or roast them yourself. To roast, clean and wrap each beet individually in foil. Roast @ 400º F for about 45 minutes or until you can fork them easily. Unwrap and cool the beets. Using kitchen gloves, run under cool water and rub the outer skin off. Slice the beets into 1/2” slabs, set aside.
Peel the mango – again you will slice into slabs, peel one half at a time and slice into ¼-1/2” slabs and set aside. You will have remaining mango along the sides of the stone or pit, use that for a smoothie or for a snack!
Slice the avocado into ½” slices lengthwise.
Plate the salads. Pile on about 1 cup of microgreens on each plate. Layer at an angle, the beets, mango and avocado slices. Drizzle with the dressing and sprinkle on about a tablespoon of crumbled sheep’s cheese.