Fresh Thai Salad Recipe

Wait? Isn’t fruit nature’s chocolate? Yes! But eco-friendly mangoes aren’t ripe — so they’re reduced sugar and simpler in your system. Try Steven Gundry MD’s colorful twist about this classic Thai salad recipe and relish the fresh, tangy flavor — check it out having a fried omega-3 egg on the top for an entire meal.

Eco-friendly mango salad with macadamia nuts


¼ cup fish sauce or coconut aminos

Juice and zest of two limes

1 Tablespoons of unsweetened coconut milk

1 teaspoon dijon mustard

2 Tablespoons of toasted sesame oil

1 packet stevia

1 shallot, thinly sliced

2 large unripe mangos, peels and pits removed, shredded

1 cup shredded cabbage

1 shredded carrot

¼ cup chopped cilantro

¼ cup chopped mint

¼ cup chopped macadamia nuts


At the end of a big bowl, whisk together the coconut aminos or fish sauce, lime zest, lime juice coconut milk, dijon mustard, sesame oil, and stevia until well-combined and emulsified.

Add shallot, and let rest for 5-10 minutes, to tone lower the sharpness from the shallots.

Next, add mango, cabbage, carrot, cilantro, and mint. Toss until well-combined.

Let rest for five-ten minutes before serving capped with macadamia nuts

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