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|
|Ready in:||15 mins|
|Entree, Lunch, Salad, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||6.1 g|
|Total Carbohydrate||16.7 g|
|Total Protein||13.6 g|
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