Mexican avocado, bean & mango salad
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Mexican avocado, bean & mango salad
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Dorota Trupp shares some healthy salad ideas.
Ingredients (serves 4 entrees or 2 mains)
- Zest of one lime
- Juice of two limes
- 3–4 spring onions, roughly chopped
- 2–3 tbsp chopped coriander
- 2–3 finely chopped chillies
- 2 cups cooked red or black beans
- 1 ripe avocado
- 1 head iceberg lettuce
- 1 ripe mango
- 2 handfuls cherry tomatoes, cut in half
- 1 red onion, peeled and sliced
- 4 tbsp pumpkin seeds, lightly roasted
- 2 tbsp honey
- 8 tbsp olive oil
- Salt
Method
Mix the lime zest with the lime juice, chopped chillies, honey and oil, and season with salt.
Cut the avocado in half, lengthwise, and then cut into one-centimetre cubes and set aside.
Cut the mango cheeks off the stone, peel them and cut them into similar sized cubes.
Break the iceberg lettuce into mouth-sized pieces.
Place all the ingredients into a bowl and drizzle the dressing over it and mix it all well through. Plate it in a salad bowl.
Photo credit: Trupp Cooking School
