California Avocado and Mango with Yogurt, Honey and Lime
California Avocado and Mango with Yogurt, Honey and Lime
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. (Copyright © 2008, Mary Sue Milliken and Susan Feniger)
Prep Time: 15 minutes
Yield: 4 servings
Ingredients
2 ripe Fresh California Avocados, chilled, halved, seeded and peeled
2 mangos, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste
3/4 cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 Tbsp. honey
4 mint sprigs, for garnish
Preparation
- Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
- Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
