Beauty in a bowl, this nutrient-dense salad will bring new followers to the I-love-salad camp!
Tags
- recipes
- Beef and Lentil Bolognaise
- Beetroot and Corn Poke Bowl
- Breakfast Burritos
- Broccoli and Tofu Stir Fry
- Broccoli Mac and Cheese
- Cajun carrot mash
- Carrot and Pineapple Cake
- Carrot Cake Overnight Oats
- Cauliflower Couscous Salad
- Cauliflower Fried Rice
- Charred Corn with Roasted Red Onion, Avocado and Tomato Salad
- Chick Pea & Eggplant Braise With Broccoli & Cauliflower Rice
- Chicken and Avocado Soft Tacos
- Chicken Noodle Salad
- Chickpea, Corn and Zucchini Fritters
- Coleslaw
- Elote Mexican Street Corn with Homemade Mayonnaise
- Ezme and Hummus
- Fully Loaded (with veggies) Spaghetti Bolognese
- Ginger Veggie Stir Fry
- Good Morning Green Smoothie
- Grilled Corn Salad with Cilantro Lime Vinaigrette
- Grilled Vegetarian Breakfast
- Healthy BBQ Chicken and Vegetable Pizza
- Homemade Beef Burger
- Hommus ‘Echidna’
- Hommus and Vegetable Sticks
- Mango, Avocado and Macadamia Salad
- Matt Golinski’s Cauliflower and Chickpea Balls with Beetroot Hommus
- Matt Golinski’s Roast Chicken, Pumpkin and Macadamia Salad
- Matt Golinski’s Sweetcorn, Capsicum and Cheese ‘Waffle Jaffles’
- Mini omelettes
- One pot beans and rice
- Pak Choy Salad with Coriander Lime Dressing
- Pumpkin, Chickpea and Coconut Curry
- Quinoa, Feta, Roasted Capsicum and Corn Muffins
- Rice Paper Rolls with Green Goddess Dipping Sauce
- Roast Carrot and Quinoa Salad
- Roasted Chickpeas
- Roasted Vegetable Frittata
- San Choy Bow
- Savoury Muffins
- Shakshuka Baked Eggs
- Smashed Pea Breakfast Bowl
- Soft Fish Tacos
- Spiced Popcorn
- Spring Pea Linguine
- Sweet Potato Chips
- Sweet Potato Nachos
- Tiny Toms Bruschetta
- Tofu, Noodle and Vegetable Stir Fry
- Vegetable Paella
- Vegetable Shepherd’s Pie
- Veggie Burger
- Veggie Hashbrowns with Avocado on Toast
Mango, Avocado and Macadamia Salad
6
Serves
.3
Serves of fruit (per serve)
1.5
Serves of vegetables (per serve)Ingredients
- 2 medium mangoes, diced
- 2 medium avocados, diced
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 long red chilli, deseeded and sliced
- 150g rocket leaves (approx. 5 cups)
- ¼ cup mint leaves, finely chopped
- ¼ cup macadamia nuts, roughly chopped
Method
- To make the dressing, combine the lime juice, extra virgin olive oil, crushed garlic, and sliced chilli in a small bowl.
- Place the rocket in a large bowl and add the finely chopped mint leaves, diced mango and avocado. Add the dressing and gently toss to combine.
- Sprinkle with chopped macadamia nuts to serve.
Recipe Notes
- Adapt this recipe to suit your preferences or what you have available. For example, replace the rocket leaves with baby spinach leaves or mixed lettuce, or replace the macadamia nuts wither another type of nut or seed.
- If mangoes aren’t in season, try tinned (low or no added sugar) or frozen, which will work just as well. Defrost frozen mango in the refrigerator and drain excess liquid prior to adding the mango to the dish.
- Serve with grilled meat, chicken or fish as well as a grain such as cous cous or quinoa.
- This recipe is rich in monounsaturated fatty acids, which are great for our heart health.
- If possible, choose mangoes grown locally in north Queensland, avocados grown locally in north and central Queensland, as well as macadamia nuts grown on the Fraser Coast.
Beauty in a bowl, this nutrient-dense salad will bring new followers to the I-love-salad camp!
Like this recipe?
Nutrition per serving
|
948kJ KJ |
2.8g Protein |
16.2g Fat |
2.4g Saturated Fat |
13.9g Carbs |
13.2g Sugars |
16mg Sodium |
6.9g Fibre |
| 482kJ per 100 g |
1.4g per 100 g |
8.2g per 100 g |
1.2g per 100 g |
7.1g per 100 g |
6.7g per 100 g |
8mg per 100 g |
3.5g per 100 g |
Acknowledgements
Recipe produced in conjunction with Nutrition Australia Qld.