Mango Micro-Green Salad with Spicy Sesame Vinaigrette (vegan, Paleo)


I have a passion for creating beautiful, nourishing foods. I love spending a gray Saturday in the kitchen, not keeping track of time, allowing my hands and palate to transform whole ingredients into a flavourful dish. Unfortunately, with homework, chores, and to-do lists, I don’t always have the time anymore for such relaxed cooking, but when I do get the chance, I savour it as much as I do the finished plate. 


Today, after yoga class, my dad and I went to the grocery store and picked up some staples for the week. I saw a package of four Ataulfos mangoes on the reduced rack and had to scoop them up – how could someone let those little golden gems go to waste?! We also got some tiny, locally-grown sunflower micro-greens. I wasn’t planning on combining the two until I got home and sliced the buttery mangoes. They seemed destined to be together with the micro-greens in a spicy salad! Hence, this recipe was born as I added macadamia nuts to give some crunch and drizzled on a homemade sesame vinaigrette for a flavour-packed, whole food salad. Yum!


Real food isn’t only healthy, it’s delicious and beautiful! I love all the colours and textures in this salad. From the creamy, yellow mango, to the frilly, almost silvery greens, to the slightly salty macadamia nuts, this Paleo, vegan, gluten-free, and even Whole30 Mango Micro-Green Salad with Spicy Sesame Vinaigrette will delight! 🙂 


Mango Micro-Green Salad with Spicy Sesame Vinaigrette (vegan, Paleo)
Serves 4
Tropical meets local in this nutrient-dense, fresh salad.
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Total Time
10 min
Total Time
10 min
  1. 4 small Ataulfos mangoes, peeled and sliced
  2. 2 cups sunflower micro-greens
  3. ⅛ cup sea salt macadamia nuts, roughly chopped
  1. 1 tbsp raw apple cider vinegar
  2. ½ tbsp cold-pressed sesame oil
  3. ¼ tsp red pepper flakes
  4. Himalayan pink/sea salt & fresh black pepper to taste
  1. Mix vinaigrette ingredients together.
  2. Mix mango slices and micro-greens together in a medium salad bowl.
  3. Toss salad with vinaigrette.
  4. Top with chopped macadamia nuts.
  5. Serve with a smile!
Real Food Renegades

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