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CALIFORNIA AVOCADO AND MANGO WITH YOGURT, HONEY AND LIME
Author: Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA, Copyright © 2009, Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
ripe Fresh California Avocados, chilled, halved, seeded and peeled
mangos, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste
plain low-fat yogurt (Greek-style preferred)
large limes, juiced
mint sprigs, for garnish
- Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
- Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Per serving: 269 calories; 12 grams fat (1.7 sat, 7.4 mono, 1.3 poly);
2.7 mg cholesterol; 168 mg sodium; 43 grams carbohydrate; 5.3 grams fiber; 5.5 grams protein
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