Mango-avocado salad

Yield: 4 Servings

Measure Ingredient
4 cups Gourmet salad greens
1 \N 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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