Avocado and Mango Salad

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Bright in color and flavors, this salad is loaded with vitamins and minerals that help keep your body in tip-top shape.

Course: Dinner, Lunch, Salad

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb, Vegetarian

Servings: people

Calories: 244kcal

1 avocado peeled, pitted, and diced
1 mango peeled, pitted, and diced
1 tablespoon lime juice freshly squeezed
6 cups spring greens also known as mesclun (about 7 ounces)
1/2 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 cup queso fresco crumbled or fat-free feta (you can use regular, if preferred)
1/4 cup walnuts
1/4 teaspoon salt
1/8 teaspoon cayenne pepper or 1/2 teaspoon ancho chili powder (more or less depending on spiciness desired, if any)
1/4 teaspoon Maldon sea salt flakes or other coarse sea salt to serve, optional *

In the bottom of a large bowl, whisk together lime juice, olive oil, honey, salt, and chili powder until well combined.
Toast the walnuts in a dry skillet over medium heat for about 2-3 minutes, stirring all the while, until fragrant and slightly golden. Remove from the skillet and chop coarsely when cool enough to handle.
Add the mango, avocado, walnuts, and mesclun to the bowl and toss gently to coat.
Sprinkle the cheese on the top to serve. If using, sprinkle on the coarse sea salt or Maldon sea salt flakes.

*calculated with fat-free feta, crumbled

SmartPoints (Freestyle): 10