1 ripe mango, cut into cubes
1 ripe avocado, cut into cubes
Juice of 1 lime
2 tablespoons of olive oil
1 garlic clove, crushed
1 teaspoon wholegrain mustard
1 long red chilli, deseeded and sliced
100g baby spinach leaves
100g cos lettuce leaves, ripped into smaller pieces
1/4 cup macadamia nuts, crushed
Chop the mango and avocado into small cubes of the same size and set aside.
To make the dressing: Mix the lime juice, olive oil, garlic, mustard and sliced chilli together in a small bowl.
Put the lettuce and spinach in a large bowl, add the mango and avocado and the dressing and gently toss to combine.
Sprinkle with the macadamia nuts to serve. Enjoy!
Grated Carrot & Apple Salad with Dijon Lemon Vinaigrette
Total Time: 15 Minutes
4 carrots, peeled
2 Apple, peeled
2 teaspoons Dijon mustard
Juice of 1/2 a lemon,
2 tablespoons sesame seed oil,
1 tablespoon extra virgin olive oil,
2 tablespoon of unfiltered apple cider vinegar,
1-2 teaspoons honey, to taste
Pinch of Maldon sea salt
Pinch of ground black pepper,
2 finely sliced scallions (or 1tablespoon finely chopped shallots)
Grate the carrots in spiraliser or food processor. Peel and chop Apple into matchstick size pieces and mix together in salad bowl.
In a small bowl, combine the dijon mustard, lemon juice, honey, sesame seed oil, olive oil, vinegar, salt and pepper.
Add vinaigrette to the Carrots & Apples and toss well.
Taste and adjust seasoning if necessary. Serve with a delicious protein like pork or fish.