Kaleidoscope Salad

This Hot Flash Diet^TM recipe is a colorful, festive salad, perfect for Cinqo de Mayo celebrations, just not spicy which would aggravate hot flashes. According to Traditional Chinese Medicine, the thermal properties of beans and corn are “neutral,” the avocado, mango, and celery are “cool,” and the tomatoes are “cold.” Makes 4+ cups or 4 to 8 servings.

1-15oz can red kidney or black beans, rinsed and drained

1 cup fresh corn, cut off the cob or frozen yellow corn, defrosted and drained

12-18 grape tomatoes, halved or not

1 ripe avocado, peeled and cut into chunks

1 small mango, peeled and chunked (or 1 cup of defrosted, drained, and chunked frozen mango)

1 stalk celery, washed and chopped

1-2 TBSP purple onion, chopped (“warm”)

¼ red bell pepper, cut into small chunks (opt.) (“warm”)

1 TBSP cilantro leaves, coarsely chopped (opt.) (“warm”)

            Mix all the above ingredients in a brightly colored serving dish.  Pour Honey Lime Dressing* over the salad and stir until the ingredients are coated.  Taste to see if a little more sea salt is needed.  Cover and refrigerate until serving.

HONEY LIME DRESSING

4 TBSP avocado oil

3 TBSP lime juice

1 TBSP honey

1/8 to ¼ tsp sea salt (Use less if dressing a salad with olives or cheese.)

¼ tsp sumac (opt.)

Place all the ingredients in a jar with a lid and shake until they are blended.  Store in refrigerator.  Great on its own or as a dressing for Kaleidoscope Salad.