mango-avocado salad
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Gourmet salad greens |
| 1 | Mango, peeled and sliced |
| 1 small | Avocado, peeled and sliced |
| ⅓ cup | Chopped tomato |
| ¼ cup | Fresh lime juice |
| 2 tablespoons | Chopped fresh cilantro |
| 2 tablespoons | Chopped fresh basil |
| 1 tablespoon | Sherry vinegar |
| 1 tablespoon | Low-sodium soy sauce |
| 1 teaspoon | Minced seeded jalapeno pepper |
| ½ teaspoon | Ground coriander |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Chopped dry-roasted cashews |
Place 1 cup salad greens on each of 4 individual plates; divide mango and avocado evenly among salads.
Combine tomato and next 9 ingredients (tomato through pepper) in a bowl; stir well.
Drizzle about 3 tablespoons dressing over each salad, and top each with 1-½ teaspoons cashews. Yield: 4 servings.
Per serving: 131 Calories; 8g Fat (49% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 274mg Sodium Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.
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