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Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Mango Salsa

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Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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Mexican Chopped Salad
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mexican Chopped Salad

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Recipe adapted from:
Chris Scheuer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Soy Free Vegetarian
This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

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Instructions
For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
For the salad, place corn, in the microwave and cook according to package.
Remove from microwave with a hot pad and allow to cool for 5 minutes.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
¼ cup lime juice
2 tablespoon honey
½ teaspoon ground cumin
1 clove garlic finely minced
½ teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon avocado oil
2 tablespoon extra virgin olive oil
For the tortilla strips:
6 each corn tortilla six inch
1 ½ tablespoon avocado oil
½ teaspoon Kosher salt
For the salad:
1 head romaine lettuce chopped into ½ inch pieces
1 each red bell pepper ¼ inch dice
½ each red onion ¼ inch dice
½ each jicama peeled and ¼ inch dice
1 each zucchini medium, ¼ inch dice
4 each tomato medium, seeded and diced
1 ½ cup frozen corn kernels or fresh if available
15 ounce canned black beans drained and rinsed, or other beans of your preference
½ cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 416mg | Potassium: 631mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6379IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg

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Mexican Green Salad with Toasted Pepitas
$0.00 Cooking Fee
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FSA/HSA
1-10 servings
Mexican Green Salad with Toasted Pepitas

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Recipe adapted from:
COOKIE+Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: side salad

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
This “Mexican” green salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

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Instructions
To toast the pepitas:
Combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
To make the dressing:
Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
The salad
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, and toasted pepitas.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Cook Times

Active Prep30

Hands-On Cook5

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Salad
⅔ cup pepitas green pumpkin seeds
½ teaspoon extra virgin olive oil
½ teaspoon chili powder
pinch kosher salt
5 ounce baby spring mix
6 ounce romaine lettuce chopped
8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
16 ounce cherry tomato 2 cups quartered
1 each English cucumber halved, seeded and thinly sliced (no need to peel)
1 each red onion small, chopped
2 each ripe avocado thinly slice just before serving
2/3 cup cotija cheese optional - omit for vegan. Cruble.
Jalapeño-Cilantro Dressing
½ cup extra virgin olive oil
½ cup lime juice from about 4 limes
½ cup fresh cilantro lightly packed, mostly leaves
1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
1 tablespoon tahini
1 tablespoon maple syrup or honey
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic roughly chopped
¼ teaspoon fine sea salt
pinch red pepper flakes optional, for extra heat

Cooking Tools Required
12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
The salad will keep well this way for about 4 to 5 days.

Nutrition
Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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Mexican Chopped Salad with Jalapeno-Cilantro Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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Recipe adapted from:
COOKIE+Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: side salad

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
This Mexican chopped salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and radish, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
To make the dressing:
Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
The salad
In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Salad
5 ounce baby spring mix
6 ounce romaine lettuce chopped
1 bunch radish julienned
14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
16 ounce cherry tomato 2 cups quartered
1 each English cucumber halved, seeded and thinly sliced (no need to peel)
1 each red onion small, chopped
2 each ripe avocado thinly slice just before serving
2/3 cup cotija cheese optional - omit for vegan. Cruble.
½ cup pepitas green pumpkin seeds
Jalapeño-Cilantro Dressing
½ cup extra virgin olive oil
½ cup lime juice from about 4 limes
½ cup fresh cilantro lightly packed, mostly leaves
1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
1 tablespoon tahini
1 tablespoon maple syrup or honey
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic roughly chopped
¼ teaspoon fine sea salt
pinch red pepper flakes optional, for extra heat

Cooking Tools Required
12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
The salad will keep well this way for about 4 to 5 days.

Nutrition
Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free
Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

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Instructions
Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans no salt added drained and rinsed
1 each avocado diced
1 cup cherry tomatoes halved
1/2 whole red onion thinly sliced
4 cup mixed greens
For the dressing:
1 each lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

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Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

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Instructions
For the Mexican Pork Salad:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.
For the herb roasted pork with garlic lentils and spinach mix.
Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Mexican Pork Salad:
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans, no salt added drained and rinsed
1 piece avocado diced
1 cup cherry tomatoes halved
1/2 piece red onion thinly sliced
4 cup mixed greens
For the dressing:
1 piece lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped
For the Roast Pork with Garlic and Spinach Lentils:
1 pound pork tenderloin
1 cup lentils
4 cup fresh spinach
2 tablespoon extra virgin olive oil
4 clove garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme or rosemary

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 405kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1150mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Mango Salsa

Mango Salsa

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Mexican Chopped Salad

Mexican Chopped Salad

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Ingredients

For the dressing:

For the tortilla strips:

For the salad:

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Mexican Green Salad with Toasted Pepitas

Mexican Green Salad with Toasted Pepitas

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To toast the pepitas:

To make the dressing:

The salad

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Salad

Jalapeño-Cilantro Dressing

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Mexican Chopped Salad with Jalapeno-Cilantro Dressing

Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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To make the dressing:

The salad

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Salad

Jalapeño-Cilantro Dressing

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Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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For the dressing:

Optional:

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Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

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For the Mexican Pork Salad:

For the herb roasted pork with garlic lentils and spinach mix.

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Ingredients

For the Mexican Pork Salad:

For the dressing:

Optional:

For the Roast Pork with Garlic and Spinach Lentils:

Cooking Tools Required