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Baby salad with avocado, mango & walnut

Prep 10 min - Cook 0 min / Serves 4-6 / Photographer - Janet Zenari / LoadingBookmark / Featured / Print /
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A refreshing baby leaf salad that combines the creaminess of avocado, freshness of mango and crunch of walnut. We have used a premixed packet of baby leaves or you could combine your favourites. Best to prepare close to serving time.

Ingredients

  • 6 cups baby salad leaves – washed, drained
  • 2 avocados – halved, deseeded, skin removed, sliced finely
  • 2 mangoes – halved around seed – skin removed, sliced finely
  • 3/4 cup walnuts – shelled, broken into small pieces
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard

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Directions

  1. Prepare salad leaves, avocados, mangoes and walnuts.
  2. Prepare dressing by adding to a small bowl or measuring cup the oil, lemon and mustard.  Mix well to combine.
  3. In a large flat serving dish add salad leaves to cover.
  4. Next add avocado in a circular pattern, followed by the mango in the same pattern.
  5. Next place the walnuts on top.
  6. Drizzle the dressing over the entire dish in even portions. Serve.

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