Mango, feta & av­o­cado salad with fresh lime juice

Easy Cook - - EVERYDAY LORRAINE PASCALE -

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Q Serves 4 Q Prep 20 mins Q No Cook Q £1.48 a por­tion Q 270 kcals, 16g fat, 8g sat. fat, 20g sugar

2 x 250g packs ready-pre­pared mango

cubes (or 2 large ripe man­goes) 1 ripe av­o­cado 200g pack feta 4 radishes small hand­ful basil 100g bag pea shoots or rocket driz­zle ex­tra vir­gin olive oil 1 lime

1 Tip the mango onto a serv­ing plat­ter. If us­ing whole man­goes, slice the cheeks off ei­ther side of the stone, halve them, run the knife close to the skin to peel it, as you would a melon, then dice the flesh (I like to slice off the re­main­ing skinny bits of mango and dice them too, so as not to waste any).

2 Cut the av­o­cado in half and dis­card the stone. I put the blade of a knife into it, then give it a twist – the stone usu­ally comes out beau­ti­fully. Care­fully peel away the skin and slice or dice the av­o­cado. Add to the salad.

3 Crum­ble the feta over the mango and av­o­cado. Slice the radishes as thinly as you can, then scat­ter them over the top too.

4 Tear the basil leaves from the stalks and scat­ter over the salad with the pea shoots or rocket. Season, driz­zle with some olive oil and fin­ish with a squeeze of lime juice.

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