Avocado and Mango Summer Salad
This Avocado and Mango Summer Salad is perfect for a Summer BBQ, or Christmas get together. Made with avocado, mango, and drizzled with a creamy sweet mustard dressing, this salad will be the most popular side at your next BBQ!
I love the summer tastes of mango and avocado. I can’t think of two foods that make me think of an Aussie Summer than avocado and mango.
This oil free, vegan salad uses cashews to make a creamy dressing flavoured with dijon mustard and maple syrup. Cashews are a great way to make a creamy salad dressing without needing to use oil or vegan mayonnaise.
This salad is a great option to take if you need a vegan side for a BBQ or potluck. You could even add a cup of cooked, and cooled, quinoa if you’re not sure how many vegan options there will be available. That way, the salad will be a lot more filling if you have nothing else to eat!
To Make the Avocado and Mango Summer Salad
If you don’t have a high speed blender, soften the cashews by soaking them in boiling water for at least 15 minutes prior to blending.
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Chop up the lettuce, mango and avocado.Add all of the salad ingredients to a large salad bowl.
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Blend the dressing ingredients until smooth.
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Pour over the dressing prior to serving.
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Avocado and Mango Summer Salad
Ingredients
- 1 Large Cos Lettuce or 2 Baby Cos or Romaine
- 2 420g Tins Chickpeas drained and rinsed
- 2 Mangoes
- 1 Avocado
Dressing
- 1 cup Raw Cashews presoaked if necessary
- 2 tsp Dijon Mustard
- 1 Tbs Lemon Juice
- 1 Tbs Maple Syrup
- ½ tsp Garlic Powder
- ¾ to 1 cup water
Instructions
- Tear or cut lettuce leaves into pieces. Peel and slice Mangoes and Avocado.
- Add Salad ingredients to a large salad bowl. Toss to combine.
- Pour over dressing before serving.
Dressing
- Add dressing ingredients to a blender and blend until smooth.