Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The fresh, fruity flavors of this salad pair well with a spicy shrimp, chicken, or pork dish. In place of pistachios, you could substitute toasted almonds, pine nuts, macadamia nuts, or hazelnuts.

Recipe by Cooking Light April 2001

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Yield:
2 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Place 3/4 cup mango in a food processor; process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping sides of bowl once.

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  • Combine 1/4 cup mango, greens, and strawberries in a large bowl. Divide salad between 2 serving dishes, and sprinkle with nuts. Serve with dressing.

Nutrition Facts

114 calories; calories from fat 28%; fat 3.6g; saturated fat 0.5g; mono fat 1.8g; poly fat 3.7g; protein 2.9g; carbohydrates 20.4g; fiber 4g; iron 1.5mg; sodium 150mg; calcium 52mg.
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