Nutty avocado and mango salad with soy and lime dressing

Name: Nutty avocado and mango salad with soy and lime dressing
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 garlic clove, finely chopped; Thumb-size piece fresh ginger, finely chopped or grated; ½ red chilli, seeds removed and finely chopped (see tips); 3 tbsp soy sauce; ½-1 tbsp unrefined sugar to taste; Juice 2 limes; 2 tbsp extra-virgin olive oil; 80g chopped hazelnuts, toasted and cooled; 2 medium just-ripe avocados, cut into quarters; 1 small iceberg lettuce, shredded; 1 mango, sliced into thin strips; 3 spring onions, sliced; Handful fresh coriander leaves, whole or roughly chopped; 2-3 bushy sprigs fresh mint, leaves picked and sliced; 1 small cucumber, sliced lengthways into ribbons with a Y-shaped peeler

By: Kitchen Trinity/The Taverne Agency

Published: 5 Feb 21
Updated: 18 Mar 24

Test kitchen approved

This healthy vegan avocado salad is packed with the flavours of south east Asia – think mango, coriander, mint, ginger, and nuts for crunch and texture.

Looking for a light lunch or a new recipe to add to your salad repertoire? Try this noodle, avocado and tofu salad with ginger and tamari dressing.

Serves 4
Hands-on time 30 min

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Ingredients

1 garlic clove, finely chopped
Thumb-size piece fresh ginger, finely chopped or grated
½ red chilli, seeds removed and finely chopped (see tips)
3 tbsp soy sauce
½-1 tbsp unrefined sugar to taste
Juice 2 limes
2 tbsp extra-virgin olive oil
80g chopped hazelnuts, toasted and cooled
2 medium just-ripe avocados, cut into quarters
1 small iceberg lettuce, shredded
1 mango, sliced into thin strips
3 spring onions, sliced
Handful fresh coriander leaves, whole or roughly chopped
2-3 bushy sprigs fresh mint, leaves picked and sliced
1 small cucumber, sliced lengthways into ribbons with a Y-shaped peeler

Method

Put the garlic, ginger and chilli in a small pan with the soy sauce, sugar, lime juice and 2 tbsp water. Heat slowly, stirring, until the sugar has dissolved, then stir in the oil. Remove from the heat and leave to cool.
Spread the hazelnuts on a plate, then press each wedge of avocado in the hazelnuts to coat.
Toss the iceberg lettuce with the mango, spring onions, most of the herbs, the cucumber and most of the soy dressing. Arrange on plates or a large platter, then arrange the hazelnut-covered avocado quarters on top. To serve, scatter over the remaining herbs, any nuts left on the plate and more dressing, if you like.

Recipe from February 2021 Issue

Nutrition

Nutrition: per serving

Calories: 368kcals
Fat: 30.6g fat (4.4g saturated)
Protein: 6.8g protein
Carbohydrates: 12.8g carbs (10.6g sugars)
Fibre: 7.4g fibre
Salt: 1.6g salt

delicious. tips

If you’re not a fan of chilli, add less (or a pinch of chilli flakes) or leave it out.
Avos are notoriously tricky to catch at the moment of perfect ripeness – one day hard, the next over-ripe and discolouring inside – but innovations in controlling the ripening mean many are now sold as ‘ready to eat’. If ripening at home, check for ripeness by pulling the stem – it should come away easily to reveal green flesh.

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Nutty avocado and mango salad with soy and lime dressing

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