ABC Health & Wellbeing

As the first season's first mangoes hit the shelves, now is a good time to enjoy this delicious salad.

Recipe: Kathryn Elliott, Photography: Amanda McLauchlan, Styling: Elizabeth Graham

Ingredients

1 tbsp olive oil

300g lean lamb backstraps, sliced into 2cm thick strips

2 cucumbers, thinly sliced

1 mango, cut into 2cm cubes

1/4 cup macadamia nuts

2 cups mixed leaves

2 tbsp low-fat natural yoghurt

2 tbsp fresh mint, finely chopped

Method

Cook the lamb: Heat a non-stick frying pan over a medium-high heat. Pour in the olive oil then add the lamb. Cook for three to four minutes on one side. Turn over and cook for another three minutes, until cooked through. Transfer to a plate and cover with foil.

Make the salad: Place the cucumber, mango, macadamia nuts and leaves in a bowl. Whisk together the yoghurt and mint. Add the lamb to the mango mix and arrange the salad on serving plates. Drizzle the yoghurt dressing over the salad and serve immediately.

Nutritional Analysis

What is a healthy recipe? Find out how to interpret nutritional analysis

Recipes analysed by Food and Nutrition Australia