California Avocado and Mango
with Yogurt, Honey & Lime

2 large ripe California avocados,
chilled, halved, seeded and peeled
2 mangoes, chilled, halved, seeded and peeled
cayenne pepper, to taste
salt, to taste
3/4 cup plain, low-fat yogurt (Greek style preferred)
2 large limes, juiced
3 tbsp honey
4 mint sprigs

1. Slice avocado and mango halves lengthwise into 1/2” slices. Arrange
on four salad plates, alternating avocado and mango. Mix the pepper
and salt, and lightly sprinkle over the slices.
2. Whisk together yogurt, lime juice and honey in a small bowl; drizzle
2-3 tbsp of dressing over each plate. Garnish with mint sprigs.

Serves 4. Analysis per serving: 269 calories, 5.5g protein, 12g fat (1.7g saturated),
5.3g fiber, 43g carbohydrate, 168 mg sodium

Source: California Avocado Commission (www.avocado.org)