Avocado and mango salad

Avocado and mango salad

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Avocados are considered a fruit in Brasil (which they are, botanically speaking), and are therefore usually eaten sweet as a dessert. Savoury uses are gradually starting to become more popular, though. Make sure you use ripe avocados for this – to check, flick the stem; if it falls off easily and is green underneath, you know it’s ready to use; if it’s stuck fast, it’s not ripe; if it’s brown underneath, it’s over-ripe.

Ingredients

Quantity Ingredient
1 small head round lettuce
70g watercress
1 small ripe mango
1 ripe avocado
1 small red chilli, deseeded and finely chopped
100ml Cabana's simple dressing

Method

  1. Trim the base of the lettuce and tear the large outer leaves into smaller pieces. Pick the leaves off the watercress stems. Peel the mango and slice the flesh around the seed into thin strips. Halve the avocado and remove the stone, then peel off the skin and roughly chop the flesh or cut it into strips.
  2. To assemble the salad, divide the lettuce leaves between 4 bowls, then top with the watercress, mango and avocado. Add the chilli to the dressing and drizzle 1–2 tablespoons of it over the salad when ready to serve.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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