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Mango and avocado salad with toasted pine nuts

  • 1 large ripe mango, peeled, seed removed & diced
  • 1 large ripe avocado, peeled, seed removed & 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 1tbs of olive oil. Combine. Stir through the coriander. 
  3. In a fry pan, heat 1tbs 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. Serve & enjoy.

Recipe courtesy of Rebecca Gawthorne


Serves 4

NUTRIENT content per serve

Energy 1755kJ, Protein 5.7g, Fat 35g (Saturated fat 5.4g), Carbohydrate 18g, Sugars 13g, Fibre 5.6g, Sodium 71mg, 9g nuts/serve