Mango & Avocado Salad
Recipe: #18146
March 19, 2015
Categories: Salads, Fruit Salad, Avocado, Mango, Orange, Australian, July 4th, Labor Day, Sunday Dinner Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Another find from my favourite paper "The Weekly Times". This is so perfect to serve on a hot evening in summer. The flavours go so well together. I have added a note on cutting of the mango that was published with this recipe."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (274.8 g)
- Calories 337.2
- Total Fat - 25.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 0 mg
- Sodium - 15 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 8.6 g
- Sugars - 19.8 g
- Protein - 3.2 g
- Calcium - 56.6 mg
- Iron - 1.2 mg
- Vitamin C - 91.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together 6 tablespoons parsley, the oil, both of the citrus juices, the chilli, salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine. Cover with plastic wrap and refrigerate to meld the flavours for about 1 hour.
Step 2
To serve, transfer salad to a serving bowl; halve the orange segments crosswise and lay over salad.
Step 3
Sprinkle with remaining parsley and coconut.
Step 4
Serve chilled.
HOW TO CUT A MANGO NOTE
Step 5
To slice the meat from the mango, you’ll need to orient yourself with the large flat seed. By examining the mango, you should be able to determine its flatter sides.
Step 6
Slice the unpeeled mango from stem end to bottom end parallel to the flat seed on either side. You’ll have two large slices with most of the meat. The remaining thin slice of meat surrounding the seed can then be carefully pared away from the seed. Take each large slice and cut down to, but not through, the skin in a cross-hatch pattern and then push the skin side up and out to pop the mango cubes easily from the skin.
Tips
No special items needed.
1 Reviews
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