nosh magazine
Mango and
avocado salad
with chilli
& mint
Serves: 2
This meal contains 2 serves of vegetables and
1 serve of fruit
Ingredients
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•
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•
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•
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1 medium/large mango
½ a medium/large avocado
10 cherry tomatoes
2 spring onions
8 mint leaves
1 fresh chilli (optional)
Extra virgin olive oil
Salt & black pepper
Prepare fruit/veggies as
follows:
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•
•
•
Dice mango into 1 by 2cm cubes
Dice avocado into 1cm cubes
Cut cherry tomatoes in half
Remove very end of spring onions and
then finely chop
• Chop mint leaves into thin strips
• Finely chop chilli (keep the seeds if you
like it hot!)
• Put all ingredients into a medium size
salad bowl, splash with a little olive oil,
add a sprinkle of salt and black pepper
and toss.
NUTRITIONAL INFORMATION
PER SERVE
Zoe Nicholson, APD
Learn more about Zoe: website | profile
Zoe is an Accredited Practising Dietitan with a passion for food. One of her key
goals is to help others enjoy all types of food, even the ones you love the most but
may avoid because “they’re fattening”. Zoe believes everyone can achieve great
health without dieting.
6
www.n4foodandhealth.com
Energy:
900kJ
Fat:
13g
Protein: 4g
Carbs:
Fibre:
20g
6g