Mango and Avocado Salad

This easy and flavourful mango and avocado salad is the perfect side dish paired with grilled chicken, fish or prawns or can be served on its own as a healthy and delicious lunch. Combining the sweetness of fresh in season mangoes with creamy avocados and a punchy but not overpowering honey mustard dressing, this will be your new favourite salad this summer!

Course Side Dish

Cuisine Australian

Prep Time 15

Total Time 15

Servings servings

Calories 388kcal

Author Sally

Ingredients

1 baby cos lettuce
2 small or 1 large mango
2 avocados
½ cucumber
⅓ cup toasted macadamias roughly chopped
2 tablespoons chopped fresh parsley

For the dressing:

¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon honey
Salt and pepper to taste

Instructions

Start by preparing the salad ingredients. Chop the cos lettuce and place into a large mixing bowl. Dice the mango, avocado and cucumber into small pieces and add to the lettuce with the toasted macadamias and parsley.
In a jar, add all of the dressing ingredients and shake well to combine or mix well in a small bowl. Pour the dressing over the salad and toss well to combine.
Transfer the salad to your serving bowl and garnish with extra parsley. You can keep any leftovers refrigerated for 1-2 days however the avocado will brown so it's best served and enjoyed immediately.

Nutrition