Mango Avocado Salad Recipe with Creamy Herb Yogurt Dressing
Fresh, fruity, and healthy, this Mango Avocado Salad comes packed with crunchy greens, protein-packed chickpeas, and a creamy herbed yogurt dressing for the best 15-minute dinner ever.
Servings: 4
Ingredients
- 6 ounces baby kale or other green
- 1 small English cucumber sliced
- 1 large carrot thinly sliced
- 10 ounces cherry tomatoes halved
- 1 cup green onions chopped
- 4 hard-boiled eggs peeled and sliced
- 1 can chickpeas drained and rinsed
- 2 large mango peeled, pitted and chopped
- 2 large avocado peeled and sliced
- Sliced lemon for serving
- Sesame seeds for topping
FOR THE CREAMY YOGURT DRESSING
- 1.5 cups plain Greek yogurt
- 1 tablespoon olive oil
- 1 small clove garlic minced
- ½ cup fresh parsley minced
- ¼ cup fresh chopped chives
- juice from 1/2 a lemon
- salt + pepper to taste
Instructions
- In a large salad bowl combine all the ingredients for the salad EXCEPT for the mango and avocado. Gently toss to combine.
- In a medium-sized bowl combine all ingredients for the creamy yogurt dressing. Season to taste with additional salt and pepper, or lemon juice, as needed.
- When ready to serve, peel and chop the avocado and the mango and combine with the salad. Top each salad with the desired amount of yogurt dressing, a squeeze of fresh lemon, and sesame seeds, if desired.
Nutrition
Calories: 565kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 448mg | Potassium: 863mg | Fiber: 15g | Sugar: 6g | Vitamin A: 8870IU | Vitamin C: 84.4mg | Calcium: 253mg | Iron: 4mg
