“A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!” - by GEORGIEHANSON
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Nutrition
Amount Per Serving (6 total)
- Calories
- 148 cal
- 7%
- Fat
- 9.4 g
- 15%
- Carbs
- 16 g
- 5%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Completely excellent. I made this as directed except for using more mango and avocado - and I layered instead of tossed because I like the way it looks. Thanks for the recipe!!..." See more"
Caroline C
"I made it with white balsamic vinegar (I've only just recently discovered it - I like it much more than the dark - and also a Romaine/iceberg mix. I was really surprised how well the fruits and avocad..." See moreo went together. The dressing is also really good. Thanks!"
Cali Woo
"This isn't just a side salad, as yes, it could be. It can also be a hot summer day meal, a desert, or a tasty snack. When canding almonds always stir through the whole cooking time, then they won't bu..." See morern. I thought this was good enough to put on my new resturant menu. Koodoo's to the cook!"
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