alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Mango-avocado Salad with Coriander Dressing

Home  >  Inspire & Create  >  Spring Recipes  >  Mango-avocado Salad with Coriander Dressing


RECIPE

Mango-avocado Salad with Coriander Dressing

Prep

35 mins


Cooking

1 mins


Difficulty

Easy


Serves

4

Mango-avocado Salad with Coriander Dressing

Ingredients

  • 1/2 red onion, thinly sliced
  • 2 1/2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 1/4 teaspoons sea salt flakes, divided
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 cup (60ml) olive oil
  • 2 limes, juiced (about 1/4 cup/60ml)
  • 2 limes, zested (about 2 teaspoons)
  • 1 birdseye chilli, finely chopped
  • 1/2 mini green drumhead cabbage (about 300g), thinly sliced
  • 1 large hass avocado, thinly sliced
  • 1 large mango, peeled, pitted, thinly sliced (about 350g)
  • 1/3 cup (65g) toasted pepitas

Method

  1. Bring a saucepan of lightly salted water to a boil over high heat. Add the onion and cook for 30 secs. Drain the onion well. In a small bowl, whisk the vinegar, sugar and 1/4 teaspoons of sea salt flakes. Add the drained onion and stir to combine. Set aside to pickle at room temperature for at least 20 mins, stirring occasionally.
  2. Meanwhile, in a medium bowl, whisk the coriander, oil, lime juice, lime zest, chilli and 1 tsp of salt to blend.
  3. Scatter the cabbage over a serving platter and spoon some of the coriander dressing over the cabbage. Top with the avocado and mango slices. Drain the pickled onions and scatter them over the salad. Sprinkle with the pepitas, spoon more dressing over and serve.