15 mins prep time
25 mins cook time
Serves 4 people


  • 1 large ripe mango, peeled, seed removed and diced
  • 1 large ripe avocado, peeled, seed removed and diced
  • 1/4 cup (35g) pine nuts
  • 2 cups (60g) baby spinach, shredded
  • 1 cup (230g) pumpkin, diced
  • 1 small sweet potato (150g), diced
  • 1 Spanish onion, diced
  • 1/2 cup (35g) fresh coriander leaves, roughly chopped
  • 1 tbs (16g) sweet chilli sauce
  • 1 lime, juiced (30g)
  • 5 tbs (75g) extra virgin olive oil


  1. Place sweet potato, pumpkin and onion on a baking tray and drizzle with 2-3tbs olive oil. Bake at 180°C until cooked through and slightly crispy.
  2. In a small mixing bowl, mash mango & avocado together. Add lime juice, sweet chilli sauce and 1 tbs of olive oil. Combine. Stir through the coriander.
  3. In a fry pan, heat 1 tbs olive oil over medium heat. Toast pine nuts, stirring regularly. Set aside.
  4. Place baby spinach in a salad bowl. Gently mix the baked veggies into the spinach and sprinkle with toasted pine nuts. Stir through mango avocado salad dressing.


Recipe courtesy of Rebecca Gawthorne
Nutrients per serve
Energy 2160 kj
Protein 28 g
Fat 23 g
Saturated fat 4 g
Carbohydrate 43 g
Dietary fibre 10 g
Sodium 90 mg

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