Mango and Avocado Salad with Peanut Dressing

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  • Each serving
  • 270 cal
  • 21g fat (4g sat)
  • 0mg chol
  • 260mg sodium
  • 21g carb
  • 9g fiber
  • 5g protein


  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (or tamari for a vegan alternative)
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1 teaspoon minced jalapeño peppers
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped fresh cilantro
  • 1 small shallot, minced
  • 1 cup (packed) arugula
  • 1 large ripe mango - pitted, peeled and cut into thin slices
  • 2 avocados - pitted, peeled and cut into thin slices
  • 2 tablespoons toasted chopped peanuts


Whisk coconut milk, lime juice, fish sauce, peanut butter, water, jalapeño and brown sugar in bowl to blend. Stir in cilantro and shallots.

Divide arugula among 4 plates. Fan mango and avocado slices over arugula; drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.

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