Try this Mango-Avocado Salad recipe, or contribute your own.
Suggest a better descriptionPlace 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 1-1/2 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 MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 | ||
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Calories: 156 | ||
Calories from Fat: 87 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 138.1mg | 5 % | |
Potassium 535.7mg | 14 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 12.2g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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