Mango Salad with Avocado Dressing

Serves 4, 250 cal/serving, 15 minutes


For the Dressing

  • 1 ripe avocado, large with skin and seed removed
  • 1/2 jar HerbNZest Chipotle Cranberry Relish or HerbNZest Apple Champagne Mustard
  • 2 tbsp. lemon juice
  • 1/4 small jalapeno, seeds removed
  • 1/4 tsp salt
For the Salad
  • 2 bunches water cress greens, cleaned
  • 2 mangoes, medium size, thinly sliced
  • 1 cup thinly sliced carrots
In a food processor, add avocado, lemon juice, jalapeno Apple Champagne Mustard or Cranberry Relish, salt and grind to a smooth consistency. On a plate, layer the water cress followed by carrots, radish, and mangoes. Pour the dressing on top and serve.

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  • Deboleena Dutta