California Avocado and Mango with Yogurt, Honey and Lime
Courtesy of California Avocado Commission
Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below)
* 2 mangos, chilled, halved, seeded and peeled
* cayenne pepper, to taste
* salt, to taste
* 3/4 c.plain low-fat yogurt (Greek-style preferred)
* 2 large limes, juiced
* 3 Tbsp. honey
* 4 mint sprigs, for garnish
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
* 2 mangos, chilled, halved, seeded and peeled
* cayenne pepper, to taste
* salt, to taste
* 3/4 c.plain low-fat yogurt (Greek-style preferred)
* 2 large limes, juiced
* 3 Tbsp. honey
* 4 mint sprigs, for garnish
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
What to do:
1. Slice avocado and mango halves lengthwise in 1/2 in. slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 Tbsp. of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
* Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 Tbsp. of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
* Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Nutritional information:
Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg;