RECIPE FOR MANGO AVOCADO AND BEANS SALAD

Summer has come, and mangoes are on sale at a bargain… Thank heavens, since I was growing tired of tuna salad and garden salad. I can now enjoy this cool, delicious summer salad! If you’re looking for a new way to eat your lunch, try this salad recipe.

IN THIS MANGO SALAD, SOME OF THE NUTRIENTS
Beans, walnuts, and avocados are great sources of protein and healthy fats. The mango contains up to three times the daily recommended amount of vitamin A and vitamin C. Vitamin C is an antioxidant that helps to keep free radicals at bay, which can harm skin cells and cause infections. Collagen, a protein that aids in the formation of bones, cartilage, muscle, and blood vessels, is also required. Vitamin C aids iron absorption, which is necessary for transporting oxygen from the lungs to cells via the MANGO AVOCADO AND BEAN SALAD RECIPE.

INGREDIENTS
1 mango, diced;

1 Lebanese cucumber,

diced; 1/4 avocado, diced;

1/2 can cannellini beans,

drained;

1/4 cup walnuts, roughly chopped;

1 baby cos lettuce, roughly chopped
1/2 tbsp olive oil (extra virgin)
INSTRUCTIONS
Toss all of the ingredients together and eat!
Sunflower oil, olive oil, palm oil, coconut oil, flaxseed oil, pumpkin seed oil, beet oil, almond oil, avocado oil, pistachio oil… There is no cholesterol in vegetable oils, yet they all include vitamin E. However, everyone has unique features, both positive and negative. Now it’s time to discuss about olive oil!

It is better to consume foods that have not been processed and to utilise all of the components in your diet. It is not advised for frying since it has a high boiling point, which causes damaging free radicals to be released. It’s also not a good idea to use it to make cakes and pastries because of the strong odor, which can entirely ruin the flavor. It is, nevertheless, an excellent choice for any other type of food preparation.