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Avocado, Mango & Dill Salad

Serves: 2 | Prep time: 15 minutes | Cooking time: 0 minutes | Cooking Skills: Simple


"This salad packs a deliciously creamy, flavoursome punch. Mangoes are a fantastic digestive aid and a potent source of magnesium and calcium."  Tash x


30g (1 1/4 oz) baby spinach leaves
1 tbsp olive oil
Pinch of sumac
Juice of 1 lime
1/4 ripe avocado, diced
100g (3 1/2oz) mango, diced
5g (1/4oz) dill, chopped into 1cm (1/2inch) pieces
1 small garlic clove, grated
2.5cm (1in) piece of red chilli finely sliced diagonally to garnish
Sprouts to garnish


    1. Toss the baby spinach leaves with the olive oil, sumac and lime juice, and arrange in a bowl.
    2. Place the avocado and mango, most of the dill, and the garlic in a separate bowl and mix together. Spoon onto the spinach and serve immediately, garnished with the chilli, sprouts and the remaining dill.

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