Mango and avocado salad with lime tahini dressing
This salad is such a riotous mixture of colours and sweet, tropical flavours. It’s fantastic mood food, I love it! The silky mango and smooth, buttery avocado are balanced out by crispy leaves, crunchy seeds, and crisp, raw courgette to create the perfect blend of textures.
It’s also a great skin booster too as mango and avocado are loaded with vitamins A, E, C and essential fatty acids which all help to cleanse and maintain a healthy, glowing complexion. Additionally, the sunflower and pumpkin seeds are a great source of zinc which is needed for reparation and healing, as well as being fundamental to the skin’s natural UV defenses.
It sounds exotic and fiddly but the salad is actually very simple to prepare and looks fantastic as a starter or side salad at a dinner party. Though the protein and fibre from the avocado makes it very filling so it could easily serve as a light lunch or main meal.
Ingredients (serves 1)
- 1/2 a ripe avocado
- 1/2 cup mango chunks
- 1 handful mixed spinach and lambs lettuce leaves (any other salad leaves can be substituted)
- 1/4 courgette, sliced and quartered
- 1/4 small cucumber
- 1 tomato,
- 1/4 yellow or red pepper
- 1 handful bean sprouts
- 1 handful sunflower and pumpkin seeds
- fresh coriander
For the dressing
- 1 tbsp tahini
- 1 tbsp agave/sweet freedom/raw honey
- 1 tbsp coldpressed olive or rapeseed oil
- 1/2 lime, juiced
- 2-3 tbsp cold water
- Chop the vegetables up into small pieces and combine in a bowl with the salad leaves.
- In a mug, whisk together the tahini, agave, oil and lime juice.
- Slowly add the cold water to reduce it to a runny consistency.
- Drizzle the dressing over the salad and top with the bean sprouts, seeds and fresh coriander.
