Mango and Avocado Salad

Colourful and crisp for Christmas
1 mango, peeled, pitted and thinly sliced
1 avocado, peeled, pitted and thinly sliced
1 chilli, pips removed and thinly sliced
1/2 small cabbage, thinly sliced
1/3 cup toasted pepitas
2 limes, zest and juice
1/2 red onion thinly sliced
2 1/2 Tbsp wine vinegar
2 tsp sugar
salt to taste
1/4 cup fresh coriander leaves, chopped
1/4 cup olive oil
Bring a saucepan of salted water to the boil and add the onion. Cook for 1/2 minute. Drain.
In a small bowl whisk together the vinegar, sugar and salt. Add the onion and allow to pickle for 20 minutes.
In a bowl whisk together the coriander, oil, lime juice and zest, chilli and a little salt.
Scatter the cabbage over a large serving plate.Spoon over most of the coriander dressing.
Top with the mango and avocado slices.
Drain the pickled onion and scatter over the salad.
Scatter the pepitas on the top and spoon over any dressing.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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