Mango and macadamia salad

Author: Alison Turner

Photographer: Mark O'Meara

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Serves: 4

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

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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

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Instructions

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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 96cal

Kilojoules 400kJ

Protein 2g

Total fat 5g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 11g

Dietary fibre 3g

Sodium 40mg

Calcium 60mg

Iron 1mg

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.

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