Nutty avocado and mango salad with soy and lime dressing

This healthy vegan avocado salad is packed with the flavours of south east Asia – think mango, coriander, mint, ginger, and nuts for crunch and texture.

recipe
About Recipe
Nutty avocado and mango salad with soy and lime dressing

This healthy vegan avocado salad is packed with the flavours of south east Asia – think mango, coriander, mint, ginger, and nuts for crunch and texture.

Ingredients :
  • 1 garlic clove, finely chopped
  • Thumb-size piece fresh ginger, finely chopped or grated
  • ½ red chilli, seeds removed and finely chopped (see tips)
  • 3 tbsp soy sauce
  • ½-1 tbsp unrefined sugar to taste
  • Juice 2 limes
  • 2 tbsp extra-virgin olive oil
  • 80g chopped hazelnuts, toasted and cooled
  • 2 medium just-ripe avocados, cut into quarters
  • 1 small iceberg lettuce, shredded
  • 1 mango, sliced into thin strips
  • 3 spring onions, sliced
  • Handful fresh coriander leaves, whole or roughly chopped
  • 2-3 bushy sprigs fresh mint, leaves picked and sliced
  • 1 small cucumber, sliced lengthways into ribbons with a Y-shaped peeler
Directions :

  1. Put the garlic, ginger and chilli in a small pan with the soy sauce, sugar, lime juice and 2 tbsp water. Heat slowly, stirring, until the sugar has dissolved, then stir in the oil. Remove from the heat and leave to cool.

  2. Spread the hazelnuts on a plate, then press each wedge of avocado in the hazelnuts to coat.

  3. Toss the iceberg lettuce with the mango, spring onions, most of the herbs, the cucumber and most of the soy dressing. Arrange on plates or a large platter, then arrange the hazelnut-covered avocado quarters on top. To serve, scatter over the remaining herbs, any nuts left on the plate and more dressing, if you like.

Categories