A very fussy-eating friend of mine described this salad as a 'taste sensation' and I am still reeling from the compliment. The tartness of the pickles against the sweetness of the mango is simply divine.
Dry roast the walnut pieces in a frying pan and leave to cool.
Mix the beetroot slices and mango cubes together, then arrange on a plate with the beansprouts, goat's cheese or ricotta and the walnuts.
Chill before serving, then garnish with some salad greens.
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 15 mins |
Suitable for: |
|
| Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1127 kj |
| Calories | 269 kcal |
| Fat | 15.1 g |
| Saturated Fat | 6.1 g |
| Total Carbohydrate | 16.7 g |
| Total Protein | 13.6 g |
| Fibre | 5.7 g |
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