Nutty avocado and mango salad with soy and lime dressing
- February 2021
- Serves 4
- Hands-on time 30 min
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.
Looking for a light lunch or a new recipe to add to your salad repertoire? Try this noodle, avocado and tofu salad with ginger and tamari dressing.
- Vegan recipes
- Vegetarian recipes
- 30.6g fat (4.4g saturated)
- 6.8g protein
- 12.8g carbs (10.6g sugars)
- 7.4g fibre
- 1.6g salt
- 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
- 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.
- Spread the hazelnuts on a plate, then press each wedge of avocado in the hazelnuts to coat.
- 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.
If you’re not a fan of chilli, add less (or a pinch of chilli flakes) or leave it out.
Avos are notoriously tricky to catch at the moment of perfect ripeness – one day hard, the next over-ripe and discolouring inside – but innovations in controlling the ripening mean many are now sold as ‘ready to eat’. If ripening at home, check for ripeness by pulling the stem – it should come away easily to reveal green flesh.
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