Mango and avocado in a sesame seed oil vinaigrette.
Sesame seed oil adds a pleasant nutty taste to this salad, but because of its full flavour, it is preferable not to overdo it.
1/2 | red onions, thinly sliced | 80 g | |
1 1/2 tbsp | rice vinegar | 23 mL | |
3 tbsp | canola oil | 45 mL | |
1/2 tsp | sesame seed oil | 2.5 mL | |
1 | mangoes, diced | 300 g | |
1 | avocados, diced | 170 g | |
1 | green onions/scallions, thinly sliced | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Avocados should be prepared and added to the salad at the very last minute to avoid darkening.
per 1 serving (240 g)
Amount % Daily Value |
Calories 380 |
Fat 31 g 48 % |
Saturated
3.1 g
18 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 28 g 9 % |
Fibre 7 g 27 % |
Sugars 18 g |
Net Carbs 21 g |
Protein 2 g |
Vitamin A 12 % |
Vitamin C 66 % |
Calcium 3 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | ½ |
Fats | 6 |
Delicious. I used only 1 mango and 1 avocado, but forgot to halve the oil, so it was a little on the overfatty side. Will remember to cut the oil in half next time. I might use olive oil next time. The avocado does not change color if you put it immediately in the vinaigrette.