Grapefruit, Mango and Avocado Salad
- Serves 9
- 11 Ingredients
- 30 Minutes Prep
- Energy 1004kJ
- Protein 8g
- Fat (total) 13g
- - Saturated Fat 2g
- Carbohydrate (total) 21g
- - Sugar 15g
- Fibre 6g
- Sodium 55mg
3 tablespoons sliced almonds
4 lettuce leaves
1 avocado, halved, pitted, thinly sliced
1 mango, peeled, thinly sliced
1 grapefruit, peeled, segmented
2 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon extra virgin olive oil
Ground Black Pepper
- Preheat oven to 175°C. Place the almonds on a rimmed baking sheet and toast until golden, 4-6 minutes. Transfer to a plate and set aside.
- Place one piece of lettuce on each plate. Top with a few avocado slices, mango slices and grapefruit segments.
- Whisk together Chobani yogurt, vinegar, orange juice, olive oil, salt and pepper in a medium bowl. Pour over the salad and serve.
Dietitian Notes / Recipe Tips
Any plain reduced fat Greek yogurt can be used in place of Chobani in this recipe.
Recipe and image kindly provided by Chobani. For more recipes https://www.chobani.com.au/kitchen/recipes/grapefruit-mango-and-avocado-salad/
Disclaimer: The above recipe meets Diabetes NSW&ACT nutrient criteria. However, the opinions expressed on the Chobani website do not necessarily reflect the views of Diabetes NSW&ACT.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.