Avocado, mango & pecan salad
Ingredients
2 avocados
2 mangoes
½ cup pecan halves
2 bacon rashers, finely chopped
1 mignonette lettuce
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp French mustard
1 tbsp low fat plain yoghurt
Method
Saute bacon in a frypan until crisp, drain on absorbent paper.
Meanwhile peel and slice avocados and mangoes using a *Wusthof Grand Prix II 16cm Cooks Knife.
Arrange avocado, mango, pecans and bacon over a bed of lettuce. Place olive oil, lemon juice, mustard and yoghurt in a screw top jar and shake well. Pour dressing over salad and serve immediately.
SERVES 6
*Wusthof Grand Prix II 16cm Cooks Knife. RRP $179.00
