Introduction
This Mango Avocado Walnut Salad is a fresh, no-cook recipe that combines creamy avocado, sweet ripe mango, crunchy walnuts, and crisp mixed greens. Finished with RRO Cow Fetta Cheese and a light honey-lemon dressing made using Extra Virgin Olive Oil, it delivers a perfect balance of sweet, tangy, and savoury flavours. Ready in under 10 minutes, it's an excellent choice for a healthy lunch, light dinner, or refreshing side dish. Packed with heart-healthy fats from avocado and walnuts, vitamin C from mango, and the rich, tangy taste of cow fetta, this colourful salad is both nutritious and satisfying.
Ingredients:
- 1 large ripe mango, cubed
- 1 avocado, thinly sliced
- 8 cups of mixed lettuce and greens
- ¼ cup chopped walnuts
- 100g # RRO Goat or Cow Fetta Cheese or Chèvre
- 2 tbsp #RRO Olivio Extra Virgin Olive Oil
- 1 tbsp lemon juice
- 1 tbsp honey
- Salt and pepper to taste
How to Make Mango Avocado Walnut Salad
- In a small bowl, whisk together Extra Virgin Olive Oil, honey, lemon juice, salt, pepper, and 1 tablespoon of finely chopped walnuts until the dressing is smooth and well combined.
- Arrange the mixed lettuce and greens on a large serving platter. Top with the thinly sliced avocado and cubed ripe mango.
- Sprinkle the chopped walnuts evenly over the salad and crumble the RRO Cow Fetta Cheese (or Chèvre) on top.
- Drizzle the prepared honey-lemon dressing evenly over the salad.
- Toss gently just before serving, or serve as arranged for a beautiful presentation.
- Enjoy immediately as a healthy lunch, a light side dish, or alongside grilled chicken or fish.
