Avocado And Mango Salad With Dill Dressing Recipe

About this recipe

A refreshing and light dinner option featuring juicy king prawns, creamy avocado, and sweet mango, all topped with a tangy dill dressing. Perfect for pescatarians seeking a quick and satisfying meal.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 200 g Supreme Harvest Mustard Big
• 1 pc Avocado Hass Imported
• 200 g Organically Grown Raw Mango
• 50 g Rocket Leaves (Arugula)
• 450 g American Garden Green Pitted Olives
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon mustard, 1 tablespoon chopped dill, and 1 tablespoon water. Season with salt and pepper to taste, then set aside.
2. 2. Wash and pat dry 2 cups of rocket leaves. Tear the leaves into bite-sized pieces and divide them evenly among four serving plates or glasses.
3. 3. Slice 2 avocados and 1 mango into thin wedges. Arrange the avocado and mango slices over the rocket leaves on each plate.
4. 4. Slice 2 additional avocados into chunks and distribute them evenly over the salad to replace the prawns.
5. 5. Drizzle the prepared dill dressing over the salad. Sprinkle 2 teaspoons of green olives and garnish with extra dill sprigs if desired. Serve immediately.