Is there anything more summery than a mango and avo salad? Made with juicy mango, creamy avocado, and a zingy lemon-sesame dressing, this recipe is super light, fresh, and packed with seasonal faves, so it will be extra tasty and nutritious. Perfect for a backyard BBQ, a picnic on a hot day, or even a quick lunch when you just want something that’s easy to whip up and tastes delicious. It’s everything we love about summer—simple, delicious, and in season. ☀️🥗
You can throw this together in under 15 minutes with our beautiful Kensington Pride Mangoes from Mt. Alma Farm in North QLD. The fact that it’s locally grown and in its prime time will make it taste even sweeter. 🤤
Ingredients
Salad
1 head cos lettuce, roughly chopped
1-2 Lebanese cucumbers, cubed
1 large mango, sliced
1 large avocado, sliced
1 bunch mint (about ¼ cup leaves)
6 spring onions, finely sliced
2 tbsp toasted pine nuts or pumpkin seeds
Zest of 1 lemon
2 chicken breasts, roasted and sliced (optional)
Dressing
1 tbs sesame oil
1 tbs tamari
1 tbs pure maple syrup
Juice of 1 lemon
Instructions
Prep the Salad: Wash and dry the cos lettuce, then chop it roughly and arrange it on a large serving platter or bowl.
Dice the cucumber, slice the mango and avocado, and scatter them over the lettuce.
Pick the mint leaves and sprinkle them on top.
Add the finely sliced spring onions, toasted pine nuts or pepitas, and lemon zest for a sprinkle of colour.
If you're adding chicken, layer the roasted slices over the salad.
Make the Dressing:
In a small jar or bowl, combine sesame oil, tamari, maple syrup, and lemon juice.
Shake or whisk until well combined.
Bring It Together:
Drizzle the dressing evenly over the salad just before serving.
Toss gently to coat everything in the zingy goodness.
Serve and Enjoy:
Take this salad straight to the table for everyone to dig in! It's best served fresh.
