Mango and Avocado Salad Recipe


Nutrition

Cal/Serving: 382
Daily Value: 19%
Servings: 4

High-Fiber, Low-Carb
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat33g51%
Saturated5g23%
Carbs23g8%
Fiber9g36%
Sugars13g0%
Protein3g7%
Sodium162mg7%
Calcium36mg4%
Magnesium44mg11%
Potassium713mg20%
Iron1mg7%
Zinc1mg5%
Phosphorus77mg11%
Vitamin A3605IU72%
Vitamin C44mg73%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg11%
Niacin (B3)2mg12%
Vitamin B60mg19%
Folic Acid (B9)132µg33%
Vitamin E6mg28%
Vitamin K84µg105%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Mango and Avocado Salad with Raspberry Vinaigrette
Cara Howe

Mango and avocado complement each other nicely in this delectable salad. The avocado is blanketed with the garlicky dressing while the mango adds a sweet contrast. If you aren't familiar with mangos, this is a good way to become acquainted. When ripe, they will be tender to the touch and will have a rose or yellow blush on them.

See all salad recipes.

Click here to see Easy Vegetarian Recipes That Are 'Simply Satisfying'.

1
Ratings4

INGREDIENTS

  • 3 tablespoons raspberry or red-wine vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 ripe avocados, preferably Hass, or black pebbled-skin variety
  • 1 ripe mango
  • 8 red leaf lettuce leaves
  • 1/4 cup thinly sliced red onion

DIRECTIONS

Put the vinegar, oil, and salt in a small jar with a tight-fitting cover. Season with pepper, to taste. Shake vigorously. Pour the vinaigrette into a medium-sized bowl.

Cut the avocados in half vertically. Remove the seeds and discard. Insert the handle of a teaspoon between the skin and the flesh of each avocado and gently move it all around the circumference until the flesh is free from the skin. Slice each half into 4 lengthwise slices, then add the slices to the vinaigrette. Toss gently to coat well.

Peel the mango with a small sharp knife. The seed of the mango does not free itself from the flesh as the avocado seed does, so cut 12 lengthwise slices cutting toward the seed, then gently cut them away from the seed.

Lay 2 lettuce leaves on each of 4 serving plates. Remove the avocado from the vinaigrette and alternate slices of avocado and mango (4 avocado, 3 mango) on the lettuce leaves. Sprinkle on a horizontal row of the onion. Pour an equal amount of the vinaigrette over each serving. Serve immediately.

Recipe Details

Adapted from "Simply Satisfying" Jeanne Lemlin (The Experiment, 2012)

Servings: 4
Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human