Mango, Avocado, Bocconcini and Radicchio Salad

Mango, Avocado, Bocconcini and Radicchio Salad

Blood Sugar: 2Servings: 4Preparation Time: 10minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
153kcal
Sugar
3g
Fat
12g
Fiber
2g
Sat fat
4g
Protein
6g
Carbs
6g
Sodium
177mg

Ingredients

60g / 2.1oz Macadamia nuts, 2 quartered lengthways Baby cos lettuce, 1/2 small, cut into wedges Radicchio, 90g / 3.2oz Baby rocket, 1/2 sliced Avocado, 4 torn Bocconcini cheese balls, 1/2 diced Mango, 1 tbsp small Mint leaves, 2 tbsp small Basil leaves, 1 1/2 tbsp Extra virgin olive oil, 3 tsp Red wine vinegar, 1 tsp Pure maple syrup, 1 tsp Dijon mustard

Preparation

1. Toast 60g / 2.1oz macadamia nuts in a dry frying pan over medium-low heat, shaking the pan occasionally. 2. Remove from heat, transfer to a board, allow to cool, and roughly chop. 3. Arrange 2 baby cos lettuce (quartered lengthways), 1/2 small radicchio (cut into wedges), 90g / 3.2oz baby rocket, 1/2 sliced avocado, 4 torn bocconcini cheese balls, and 1/2 diced mango on a platter. 4. Sprinkle with 1 tbsp small mint leaves and 2 tbsp small basil leaves. 5. In a screw-top jar, combine 1 1/2 tbsp extra virgin olive oil, 3 tsp red wine vinegar, 1 tsp pure maple syrup, and 1 tsp Dijon mustard. 6. Shake to make the dressing. 7. Pour dressing over the salad just before serving.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
27% of RDI
Vitamin C
8% of RDI
Omega 3
5% of RDI
Vitamin A
20% of RDI
Calcium
18% of RDI
Folate
74% of RDI

Good to know

Try substituting any other type of nut for the macadamias. This salad is delicious served with barbecued chili prawns, steak, chicken breast, or fish fillet.

How to Prepare

1. Toast 60g / 2.1oz macadamia nuts in a dry frying pan over medium-low heat, shaking the pan occasionally. 2. Remove from heat, transfer to a board, allow to cool, and roughly chop. 3. Arrange 2 baby cos lettuce (quartered lengthways), 1/2 small radicchio (cut into wedges), 90g / 3.2oz baby rocket, 1/2 sliced avocado, 4 torn bocconcini cheese balls, and 1/2 diced mango on a platter. 4. Sprinkle with 1 tbsp small mint leaves and 2 tbsp small basil leaves. 5. In a screw-top jar, combine 1 1/2 tbsp extra virgin olive oil, 3 tsp red wine vinegar, 1 tsp pure maple syrup, and 1 tsp Dijon mustard. 6. Shake to make the dressing. 7. Pour dressing over the salad just before serving.

Good to Know

Try substituting any other type of nut for the macadamias. This salad is delicious served with barbecued chili prawns, steak, chicken breast, or fish fillet.

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