Dietician warns of dangers of too much fiber with 'Fibermaxxing' trending on TikTok

Ingredients

• 1 piece Large Banana (peeled and sliced)
• 0.5 cup Cooked Beans (rinsed and drained if using canned beans)
• 0.25 cup Dried Mango (unsweetened, chopped)
• 3 cups Mixed Leafy Greens (e.g., spinach, kale, arugula)
• 2 tablespoons Extra Virgin Olive Oil (for dressing)
• 1 tablespoon Fresh Lemon Juice (about ½ lemon)
• 0.25 teaspoon Salt (optional, to taste)

Instructions

1. Wash and Dry Greens

   Rinse the mixed leafy greens under cold water, spin dry in a salad spinner or pat dry with paper towels.

   Time: PT5M

2. Slice Banana

   Peel the banana and slice it into thin rounds or half‑moons.

   Time: PT2M

3. Measure Beans and Dried Mango

   Measure ½ cup of cooked beans and ¼ cup of dried mango; set aside.

   Time: PT2M

4. Prepare Dressing

   In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, and ¼ tsp salt until emulsified.

   Time: PT3M

5. Assemble and Toss Salad

   Place the greens in the mixing bowl, add banana slices, beans, and dried mango. Drizzle the dressing over the top and toss gently with tongs until evenly coated.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

40g

Fat

5g

Fiber

12g