Memory Morsels:

Avocados are an excellent source of good fatty acids and omega 3.

Mango, Avocado & Jalapeno Sprouts Salad

Mango, Avocado & Jalapeno Sprouts Salad Prep time: 15 mins Cook time: 10 mins Serves: 4-6


  • 1 - good sized, ripe mango
  • 2 - ripe, medium sized avocados
  • 1 - jalapeno
  • 1/4 cup - of finely diced red onion, sauteed
  • 2 TBSP - sunflower oil
  • 2 TBSP - balsamic vinegar
  • 2 TBSP - lemon juice
  • A good pinch of sea salt
  • 1 TSP - freshly ground black peeper
  • A pinch of chili flakes (optional)


  1. 1 In a small pot, add balsamic vinegar and brown sugar, and stir constantly over medium heat until the liquid reduces by half. The heat and sugar will thicken the vinegar to a glaze. Let cool and set aside.
  2. 2 Wash and dry Boston lettuce well and lay out on the bottom of a large white serving dish.
  3. 3 Peel and thinly slice avocados. Avocado slices should be no thicker than ¼ inch. Slice unpeeled cucumber on a diagonal, about ½ inch thick. Layer avocado and cucumber in alternating rows on top of the Boston lettuce.
  4. 4 Sprinkle smoked paprika liberally across the cucumber and avocado, in a straight row. Top salad with salt and pepper, then chopped hazelnuts, and drizzle with balsamic vinegar to serve.


Make Ahead:
Prepare the balsamic glaze up to 1 day in advance, reheat and add more balsamic vinegar to soften if too thick.
The balsamic glaze is an optional component to this salad.
Baked citrus tilapia with hazelnuts en papillote. Coffee-rubbed Flank Steak. Salmon with Roasted Plum Tomatoes.
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