California Avocado and Mango with Yogurt, Honey and Lime

HomeRecipesMeals & DishesBreakfastCalifornia Avocado and Mango with Yogurt, Honey and Lime

Nutrition Facts

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Nutrition information
per serving

Calories 269

Total Fat 12g

Saturated Fat 1.7g

Trans Fat 0g

Polyunsaturated Fat 1.3g

Monounsaturated Fat 7.4g

Cholesterol 2.7mg

Sodium 168mg

Total Carbs 43g

Dietary Fiber 5.3g

Total Sugars 0g

Protein 5.5g

Potassium 0mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 4

Ingredients
Instructions

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

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.