Caribbean mango, avocado and coriander salad recipe

With it’s yellow, green and touches of red, this is a beautiful mango, avocado and coriander salad. It tastes as good as it looks. The creaminess of the mango and avocado contrast with the kick of the chilli and onion. I wait until just before serving to add in the avocado to prevent it from turning brown.

Holly-cooks-Caribbean-mango-avocado-and-coriander-salad-recipe-800web

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Caribbean mango, avocado and coriander salad recipe

Holly-cooks-Caribbean-mango-avocado-and-coriander-salad-recipe-800web
  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 as part of a larger meal

Ingredients

  • 100 g / 3½ oz green salad leaves, gem or romaine lettuce or spinach
  • 2 ripe mangos
  • 1 large red medium chilli
  • 1 red onion
  • Large bunch of coriander
  • 2 ripe avocados

Dressing

  • 3 tbsp honey
  • Juice of one lime
  • Salt and pepper
  • 75 ml / 2½ fl oz oil

Instructions

  1. Tear up the salad leaves into a large bowl.
  2. Chop up the mango into large cubes and add to the bowl.
  3. Finely slice the onion, de seed the chilli and finely slice, add both to the bowl.
  4. Roughly chop up the coriander and add to the bowl.
  5. For the dressing mix the honey, lime juice and salt and pepper in a cup.  Then add the oil and stir well.
  6. Just before serving add chunks of the avocado to the salad, pour over the dressing, carefully mix and then serve.

Nutrition

  • Carbohydrates: 25g

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