Place all of the ingredients in a food processor. Use the chop setting and get it to a smooth consistency. Place in the refrigerator for up to one week.
Salad
Preheat your grill to 400 degrees.
Prepare all the vegetables and place in a large bowl. Spray with canola oil spray, making sure you coat all the vegetables evenly. Sprinkle with salt.
Spray the grill with oil and started placing the vegetables down. Cook for 2-3 minutes or until grill marks begin to show. Turn over the vegetables and cook for another 2-3 minutes. For items such as the mango, avocado and tomato, you may need to turn it on to its third side, depending on your preference.
In a large bowl, place the arugula in the base. Start collecting the vegetables into the bowl. The heat will wilt the arugula a bit.
Drizzle the dressing on top.
Notes
Nutrition fact with out dressingPer Serving: Kcal 249, Protein 4g, Carb 36g, Fat 13g, Sodium 465mg, Dietary Fiber 9g, Daily Values: Fiber 34%, Vit C 108%, Vit A 13%, Vit D 0%, Potassium 23%, Calcium 5%, Iron 10%Cilantro-Lime Dressing*Servings: 10 Serving Size: 2 tablespoonsPer Serving: Kcal 25, Protein 0g, Carb 1.3g, Fat 3g, Sodium 182mg, Dietary Fiber 0.5g, Daily Values: Fiber 1.6%, Vit C 10%, Vit A 0%, Vit D 0% Potassium 1.6% Calcium 1%, Iron 1.3%
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