Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This Crunchy Veggie Mango Salad is a very unique way to enjoy brussels sprouts and kale with a sweet, tangy crunch! It’s great fresh, but also stays crunchy for leftovers the next day.
Crunchy Veggie Mango Salad
Crunchy Veggie Mango Salad
Ingredients
Ingredients
- 1 454 lb g brussels sprouts
- 4 960 cups ml red cabbage about 1/2 head, sliced
- 1/2 red onion sliced
- 1 mango diced
- 1 240 cup ml kale chopped thinly
- 1/2 120 cups ml almonds sliced (avoid on the Autoimmune Protocol)
- 1/2 120 cups ml dried cranberries
- lemon juice from 1/2 lemon
- lime juice from one lime
- 1 14.787 tbsp ml grapeseed oil
Instructions
Instructions
- In a food processor, slice Brussels sprouts and cabbage.
- In a large bowl, toss processed veggie mixture with mango, kale, almonds, and cranberries.
- Drizzle the lemon and lime juices along with the grapeseed oil over the salad ingredients and mix well.
