Mango and Avocado Salad
Over a year ago
2,471 views
Cook: 10 mins
Serves: 2
Ingredients
- 400g cannellini beans, well-rinsed and drained
- 100g mignonette or oak leaf lettuce, roughly torn
- ½ mango, peeled and cut in 1cm cubes
- ½ avocado, peeled and cut in 1cm cubes
- 1 continental cucumber, peeled and diced
- 1 tablespoon slivered almonds, toasted snowpea shoots, to garnish
- 1 teaspoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- 2 teaspoons wholegrain mustard
- 1 teaspoon Natvia Stevia blend
- 1 teaspoon lemon juice
- salt and pepper, to taste
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Recipe by Weigh It Up
Method
-
1
In a large serving bowl, toss beans, lettuce, mango, avocado and cucumber.
In a small container whisk dressing ingredients together until Natvia dissolves.
Pour dressing over salad, sprinkle with almonds and garnish with snow pea shoots.
Comments (0)