CALIFORNIA AVOCADO AND MANGO WITH YOGURT, HONEY AND LIME

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA, Copyright © 2009, Mary Sue Milliken and Susan Feniger

 


Preparation: 15 min
Cook Time: 0 min
Total Time: 15 min
Serves: 4

Ingredients

  • 2.0002 ripe Fresh California Avocados, chilled, halved, seeded and peeled
  • 2.0002 mangos, chilled, halved, seeded and peeled
  • 0.000 Cayenne pepper, to taste
  • 0.000 Salt, to taste
  • 0.750¾ cup plain low-fat yogurt (Greek-style preferred)
  • 2.0002 large limes, juiced
  • 3.0003 Tbsp. honey
  • 4.0004 mint sprigs, for garnish

Instructions

  1. 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.
  2. 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.

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