AVACODA AND MANGO SALAD

INGREDS”
SALAD
2 large ripe avacados
2 large ripe mangos
handful of pecans
4 large cos lettuce leaves

DRESSING:
¼ cup olvie oil
2 T lime or lemon juice
1 generous t dijon
1 generous T thickened cream
sea salt flakes and cracked pepper

Slice the avas in ½ to remove the pits, then pele and cu the flesh into rough cubes. wit the mangoes, slice the flesh from either side of the stone and cut in a crisscross pattern, push outwards and cut the flesh away from the skin. combin ava, mangos and pecan ina bowl.

dresssing: combine the ingreds in a skrew top jar and shake hard. dress the salad and divide evenly among cos leaves (use leaves as serving bowls.
Variations:
crispy prosciutoo: remove the rind from 4 thin slices of prosciutto cruod and grill until really cripsy. crumbte over the salad after dressed

prawns: stir in a handful of cooked and peeled prawn cutlets prior to dressing the salad

macadamia: stir throiug some macadamias with the pecans.