Mango Rainbow Salad

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Mango Rainbow Salad Is a type of Micro salad which  is a stylish alternative to traditional salad forms. Use as a base for your favorite salad dishes, a gourmet side to main meals or an attractive bed for canapés or entrees. It is also ideal as a flavor some garnish with a wide range of applications.

How to Make a microgreens salad

These delicate microgreens are a great way to add a pop of freshness to your everyday salads, these baby greens are super healthy, full of flavor, and fun to eat! … Microgreens are harvested at the stage in-between a sprout and a full grown plant, when the shoot is about 1 to 1 1/2 inches long.

There are many different ways to use microgreens but the most common is to add them onto salads or sandwiches. Typically microgreens are not cooked but they are prepared raw in their most natural state.

Mango rainbow salad with Pea Shoots requires no cooking skill. It’s elegant and perfectly simple!


2 medium size radishes
6 oz leafy greens chopped (I used green romaine lettuce in this recipe)
2 oz red cabbage shredded
1 oz pea shoots
1 yellow mango
2 inch section English cucumber sliced
3 tablespoons roasted peanuts or other nuts


Gently toss all ingredients together before serving. Serve with balsamic vinaigrette

Balsamic Vinaigrette

  • 1/4 cup Balsamic vinegar 
  • 1/2 cup olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 shallot minced
  • 1 clove garlic, minced
  • salt & ground black pepper to taste

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.