Mango and Avocado Spring Salad

A nutritious and easy lunch item!

Serves 3 to 4

Lunch time can be a difficult meal to approach because often we all want something quick and easy, but also nutritious. Furthermore, packing a lunch for work is tiring, especially because the same old sandwich or left overs become boring. This Mango and Avacado salad is a more interesting option for a light lunch at home or for work.

You may be thinking, what does this salad recipe have to do with being South Asian? Well here is my rationale…

1) I am  South Asian and I eat this salad all of the time, its one of my  favourites!

2) Mango, the national fruit of India, is a key ingredient which gives this salad its flavour! Plus, I am sure  fellow South Asians can agree that a family get together is never the same without a mango inspired dish, or even just fresh slices of fresh mango served after dinner!

3) Still not convinced? The fruit mango  has so many health benefits: it contains phenols- these serve as antioxidants which fight against cancer. Mango is high in iron, so its great for women who are pregnant, or those who suffer from anemia. Furthermore, as a source of Vitamin E mango is  great for the skin and helps balance one’s hormonal system. So go  buy some mangoes and make this salad!

My mango and avocado spring salad: A perfect light lunch

Salad Ingredients:

1 small container Spring Mix Salad
1 Mango peeled and chopped in cubes
1 Avocado peeled and cut into pieces
1/2 Cucumber chopped in cubes
1 tablespoon chopped Fresh Chives
2 tablespoons Pumpkin Seeds
Dried Cranberries to taste

Dressing Ingredients:

3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
salt and pepper to taste

Method

1.Whisk the vinegar, olive oil, honey and salt and pepper in a bowl with a fork until fully blended. The blended dressing can be refrigerated for up to a week so you can even make a larger amount for future use!
2.Toss the spring mix, mango, avacado and cucumber in a salad bowl with the dressing.
2. Sprinkle with chopped chives, dried cranberries, and pumpkin seeds.
3. Serve immediately with melba toast and goat cheese.

ENJOY!

EDITOR’S TIP: If you are taking this salad to work and want a quicker dressing with less ingredients, sprinkle a spoon each of olive oil and balsamic vinegar. It’s less complicated and if you really enjoy salads as a lunch item you can keep a small bottle each of  olive oil and balsamic vinegar at your desk!