This is a fabulous, easy to make, rich, tasty salad treat – rich in protein and nutrients, and a lovely pick-me-up favourite of mine. I call it my golden gift salad, as the colours are just so stunning, and the benefits of such great value to one’s wellness programme. Here is the recipe for you.
Serves 1 (double for 2)
INGREDIENTS
1 ripe avocado
1 ripe mango
1 tsp sesame seeds (preferably raw)
DRESSING
¼ cup extra virgin olive (cold pressed)
the juice of an orange
the juice of a lemon
2 tsp raw coconut sugar (adjust to your own taste buds)
a pinch of Himalayan salt (I use Westlab Himalyan Pink Salt)
(1 red chilli pepper for decoration or consumption)
TIP : Make sure the avocado and mango have been chilled prior to preparing them for this salad.
METHOD
- Slice the avocado into thick slices, and then do the same with the mango. Place them randomly on top of each other in a cookie tin cutter. Meanwhile make the dressing.
- Place the dressing ingredients in an empty jar, shake until smooth, and add more oil to thicken.
- Remove the cookie cutter, circle-drizzle the dressing on the salad, and garnish with sesame seeds. Bon Appétit.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Lovely idea! Can you please tell me what is the difference in normal table salt and the Himalayan one? How does one get this?
Thank you. I like your recipes.
Fresh chilli also works well with Mango & Avocado!
Hi Tamara, right you are. I have added it in in the ingredients list as either a decoration or for consumption ! Hope you make and enjoy it and come back with your feedback. Cheers !
I always love to eat mango’s and avocados together, so this sounds wonderful!
Hi there Carmen and welcome here. Here is a link for you to discover all you need to know about salts. In a nutshell however, table salt is not healthy as it contains ingredients which prevent it from any form of hydration due to damp etc, ie aluminium – etc – whereas by contrast Himalayan salts are very healthy, here’s why http://products.mercola.com/himalayan-salt/ obviously one must not over-indulge in terms of quantity with any products as too much of anything has it’s down side and effects. Hope you try and enjoy this recipe and come back with your feedback as and when. Cheers your way !
Karen Hi there – hope you enjoy the combination with the dressing and sesame seeds too ! Enjoy !
Miriam,
Thank you so much for this site.
My girl friend is vegan and this is a
great way for me to find amazing things
to cook for her and at the rate I’m
going, my Love for her and this wonderful
whole food, I may soon be vegan too…
Thank you again,
Kirby
Hi there Kirby and welcome here. I am so glad you found my site too. Your girlfriend is going to be a lucky eater with your enthusiasm and my recipes (or at least that is my hope). There are many recipes to choose from, so go and browse to your heart’s content, you will find many recipes that will suit both your palettes (see the category link on the right hand side column). Why ? because above all else, on this food blog taste is given extra high priority. Any questions and/or feedback please comment again. Best wishes your way and enjoy ! 🙂
Hi Miriam, I am going to eat it right now!!!! Thank you!!!!!!!
Hi Sylvia, that was fast ! Do come back with your feedback ! Bon Appetite is in place ! 🙂
I couldn’t handle it and went directly to buy the ingredients! It was wonderful Miriam, I want to repeat as soon as possible. Keep on with the good work, I love your site! Greetings from Amsterdam.
Hi there Nestor and welcome here on my site. I am delighted that you have made this salad so soon, and enjoyed it too ! That is so awesome. Now you will make it again and again, and it’s a super one to have during summer when it’s too hot to bother. I hope you enjoy many more recipes from my blog and I very much look forward to your future comments on my blog ! Best wishes your way in the meantime !
Shared on Facebook! 🙂
This looks like something you would find in a fine, gourmet restaurant! 🙂
Thanks there Michael and I have to once again agree with your comment ! It’s a fast one to assemble so hope you enjoy it at some point and thanks for sharing it on FB. Best wishes your way in the meantime. 🙂
Made this dish yesterday. I used the dessing as a marinade, and left the dish in the refrigerator for an hour or so before eating it. It tasted wonderful and was filling. Will definitely make it the next time I can get my hands on ripe mango and avocado. Thank you for your inspiring recipes!
Hi Line – thank for dropping by here with your feedback. So glad you enjoyed this and hope you enjoy many more recipes from here too ! I look forward to your future comment on my blog and best wishes your way in the meantime.
Why is it called Cordon Bleu? Don’t get it.
Well Marty – ‘cordon bleu’ is defined as ‘of the highest class’, and this recipe certainly falls into that category !
Recipe sounds delicious. The only change I would make is by eliminating the olive oil. I’m hoping that won’t make any difference in the flavour. Enough fat in the avocado.
Great website.
Lucinda Hi there and welcome. It won’t taste the same without the dressing I have to be honest, it is what makes it – otherwise one really is just eating avocado (with it’s natural friendly fats) and mango slices – nice, but bland – the dressing is what offsets this raw little treat, but it’s up to you how you wish to consume it ! Best. 🙂
I’ just happen to have a mango and avocado ready and ripe to make this tomorrow!
Hi Crystal, enjoy and let me know how it goes. 🙂
Hi! This recipe sounds great, I can’t wait to try it. I was just wondering if there are any options for the coconut sugar? It’s not very easy to get a hold of where I live… 🙂
Agave nectar or maple syrup should do the job Ida ! 🙂