Mango & Avocado Crunch Salad

A vibrant, crunchy salad combining sweet mango, creamy avocado, crisp vegetables and edamame, finished with a fresh lime and ginger dressing.

PREP TIME

15 min

COOK TIME

5 min

SERVINGS

2

DIFFICULTY

Easy

NUTRU NUTRITION SNAPSHOT

What’s inside your bowl.

Estimated nutrition per serving, based on the ingredients and quantities used in this recipe.

Calories

394 kcal

Protein

13 g

Carbs

40 g

Fat

24 g

Fibre

13.5 g

Sugars

21 g

Salt

0.6 g

INGREDIENTS

For 2 servings

FOR THE SALAD

150 g ripe mango, diced
150 g avocado, diced
120 g shelled edamame, cooked
120 g cucumber, diced
100 g red cabbage, finely shredded
80 g carrot, julienned or grated
80 g mixed leafy greens
10 g sesame seeds
10 g fresh coriander, roughly chopped

LIME & GINGER DRESSING

15 ml extra virgin olive oil
30 ml fresh lime juice
7 g honey
5 g fresh ginger, finely grated
5 ml reduced-salt soy sauce
Freshly ground black pepper

METHOD

1. Prepare the edamame
If using frozen edamame, cook according to the packet instructions. Drain well and leave to cool completely.

2. Prepare the vegetables
Dice the cucumber, finely shred the red cabbage and julienne or grate the carrot. Wash and dry the leafy greens.

3. Prepare the mango & avocado
Dice the mango and avocado into bite-sized pieces. Keep the avocado aside until assembly to help it retain its shape.

4. Make the dressing
Whisk together the olive oil, lime juice, honey, grated ginger and reduced-salt soy sauce. Season with freshly ground black pepper.

5. Build the salad
Divide the leafy greens between two bowls. Add the cabbage, carrot, cucumber and edamame, then gently add the mango and avocado.

6. Finish & serve
Drizzle with the lime and ginger dressing. Sprinkle with sesame seeds and fresh coriander, then serve immediately.

WHY IT’S GOOD FOR YOU 🌿

Plant-powered protein
Edamame provides plant-based protein, helping make this colourful salad satisfying and balanced.

Naturally rich in fibre
Avocado, edamame, vegetables and fruit provide a generous amount of fibre as part of a varied diet.

Unsaturated fats
Avocado, sesame seeds and extra virgin olive oil provide predominantly unsaturated fats.

A colourful variety of plant foods
Mango, avocado, leafy greens, cabbage, carrot, cucumber and edamame bring a wide variety of flavours, textures and nutrients to one bowl.

NUTRU TIP 🌿

Make it your own.
For extra crunch, add a small handful of toasted cashews or pumpkin seeds just before serving. You can also prepare the vegetables and dressing ahead of time, then add the mango and avocado at the last minute to keep everything fresh and vibrant.

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