Recipe - Mango-Avocado Salad

4 cup Gourmet salad greens
1 Mango, peeled and cut or sliced up
1 small Avocado, peeled and cut or sliced up
1/3 cup Chopped tomato
One fourth cup Fresh lime juice
2 tablespoon Chopped fresh cilantro
2 tablespoon Chopped fresh basil
1 tablespoon Sherry vinegar
1 tablespoon Lowsodium soy sauce
1 teaspoon Minced seeded jalapeno
pepper
One half teaspoon Ground coriander
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Chopped dryroasted cashews

Place 1 cup salad greens on each of 4 individual plates; divide mango and
avocado evenly among salads.

Combine tomato and next 9 ingredients (tomato through pepper) in a bowl;
stir well.

Drizzle about 3 tablespoons dressing over each salad, and top each with
1One half teaspoons cashews. Yield: 4 servings.

Per serving: 131 Calories; 8g Fat (49% calories from fat); 3g Protein; 15g
Carbohydrate; 0mg Cholesterol; 274mg Sodium

Recipe by: Cooking Light, June 1995, page 114

Posted to MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.