Mexican avocado, bean & mango salad

Mexican avocado, bean & mango salad

Rate this recipe
No votes yet
4 people are cooking this

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


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

The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.