Mango-avocado salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.