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Salada de Manga Verde
Salada de Manga Verde

Salada de Manga Verde

with Grain Burger and Mushrooms

The resistant starch, found in the green mango, when it reaches our intestines is fermented by the beneficial bacteria that live there, acting as a natural prebiotic. To complete the meal we add, among many other fresh ingredients, chickpeas, which are legumes, an important source of vegetable protein and rich in various nutrients and minerals that play vital functions in our bodies.


50 min

408 kcal

2 doses

Median

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

408 kcal

1,707 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

3rd and 4th day of the Detox Long Plan - lunch. For the daily dose use half the ingredients of this recipe (only if you are doing the long detox plan).

01

Cut the pineapple and 1/2 mango into cubes and add the pulp of the passion fruit including the seeds.

02

Season with vinegar and fleur de sel to taste and set aside for 10 min.

03

Peel and remove the seeds from the center of 1/4 cucumber (do not remove the peel), chop into cubes, together with 1/4 red pepper. Add the vegetables to the marinated fruit and wrap.

04

Add the finely chopped fresh chili. If you don't like it spicy, don't add it.

05

Mix all ingredients and reserve in the refrigerator to serve very fresh.

For the Burger:

01

In a processor place all the ingredients (cooked chickpeas, 4 mushrooms, 1 grated carrot, red onion, garlic clove, 1 parsley sauce, saffron, ginger, paprika, pepper and salt) and mash until a homogeneous mixture is obtained.

02

Make 4 small hamburgers with your hands and arrange them in a tray on a sheet of parchment paper.

03

Bake for about 25 min at 180ºC.

04

If you have difficulty obtaining the desired consistency, add a little oat / wheat flour (optional).

Tip: you can also make it in the pan with a drizzle of olive oil.

Note: preferably use a greener sleeve.

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