Grilled mango and pecan salad with fetta, avocado and sweet chilli-raspberry dressing

4 servings
10 min
15 min
Very Easy


Number of serving: 4

1 mango, cut into large slices

1 handful of pecans

1 tablespoon olive oil

2 handfuls young radicchio leaves, or centre leaves of large radicchio

2 handfuls of young minuette lettuce leaves, or other green lettuce such as endive

2 handfuls of rocket leaves

1 avocado, halved then sliced

1 handful of basil leaves, sliced thinly

100 g fetta cheese, crumbled


1/8 cup raspberry wine vinegar

1/8 cup sweet chilli sauce


  • Arrange radicchio, minuette lettuce and rocket leaves on serving plates. Top with avocado, basil and crumbled fetta.
  • Heat olive oil in a grill pan and fry mango slices until golden on all sides. Add pecans and grill for a few extra minutes.
  • Arrange grilled mango slices and pecans on top of salad. Mix together raspberry wine vinegar and sweet chilli sauce and drizzle over salad. Enjoy!


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