Mango and Avocado Salad with Peanut Dressing
Serves: 4
Simple but loaded with Southeast Asian flavor.
Ingredients
PreparationIngredients
- 2 tablespoons unsweetened coconut milk Add to list
- 2 tablespoons fresh lime juice Add to list
- 1 tablespoon fish sauce (or tamari, sold in bulk at PCC, for a vegan alternative) Add to list
- 1 tablespoon peanut butter Add to list
- 1 tablespoon water Add to list
- 1 teaspoon minced jalapeño chile Add to list
- 1 teaspoon brown sugar Add to list
- 1 tablespoon chopped fresh cilantro Add to list
- 1 small shallot, minced Add to list
- 1 cup (packed) arugula Add to list
- 1 large ripe mango, thin slices Add to list
- 2 medium avocados, halved, pitted, peeled, cut into thin slices Add to list
- 2 tablespoons toasted chopped peanuts Add to list
Preparation
Whisk first 7 ingredients in medium bowl to blend. Stir in cilantro and shallot. Divide arugula among 4 plates. Fan mango and avocado slices over. Drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.
each serving: 270 cal, 21g fat (4g sat), 0mg chol, 260mg sodium, 21g carb, 9g fiber, 5g protein
Source: Sound Consumer, January 2013
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