Mango and macadamia salad

Author: Alison Turner

Photographer: Mark O'Meara

Serves: 4

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 cups mixed salad greens
2 Lebanese cucumbers, cut in long ribbons with a vege peeler
1 large mango, flesh removed, thinly sliced

Dressing
2 tablespoons white balsamic vinegar
1 tablespoon cranberry sauce
1 teaspoon olive oil
1 teaspoon Dijon mustard

2 tablespoons chopped unsalted macadamia nuts

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Place salad greens, cucumber and mango in a large bowl. Toss gently to combine.

2 To make dressing, place dressing ingredients in a small bowl. Season with freshly ground black pepper and whisk to combine then set aside.

3 Transfer salad to a serving bowl. Pour dressing over salad and toss gently again to combine. Sprinkle with macadamias to serve.

Serving suggestion

Serve salad with barbecued chicken and a corn cob.

Variations

Make it gluten free: Check cranberry sauce and mustard are gluten free.

Nutrition Info (per serve)

Calories 96 cal

Kilojoules 400 kJ

Protein 2 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 11 g

Dietary fibre 3 g

Sodium 40 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.