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