Mango and avocado salad with toasted pine nuts
Mango and avocado salad with toasted pine nuts
Ingredients
- 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
Method
- 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.
- 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.
- In a fry pan, heat 1 tbs olive oil over medium heat. Toast pine nuts, stirring regularly. Set aside.
- 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.
Credit
Recipe courtesy of Rebecca Gawthorne| Nutrients per serve | |
| Energy | 2160 kj |
| Protein | 28 g |
| Fat | 23 g |
| Saturated fat | 4 g |
| Carbohydrate | 43 g |
| Sugars | UKNOWN |
| Dietary fibre | 10 g |
| Sodium | 90 mg |
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