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Bean, Mango and Avocado Salad

Recipe from the Zero Diet 2 book

Preparation time: 15 min
Refrigeration time: 15 min
Portions: 3


1 can (540 ml) mixed beans, drained and rinsed
1 cup (150 g) mango, peeled and diced
1 avocado (140 g), diced
6 mini-cucumbers (350 g), diced
1 cup (150 g) cherry tomatoes, halved
1 red bell pepper (175 g), diced
½ cup (80 g) reduced fat feta cheese, crumbled
Salt and pepper to taste


2 tsp (10 ml) olive oil
Juice of one lime
2 tbsp (30 ml) cilantro, chopped
1 ½ tbsp. (22.5 ml) white wine vinegar


In a bowl, mix the beans, mango, avocado, cucumbers, cherry tomatoes, bell pepper, and feta cheese. Season with salt and pepper.
In a small bowl, mix all the ingredients for the vinaigrette. Add to the salad. Mix well.
Refrigerate for about 15 minutes before serving.

This recipe contains per portion:
404 calories / 20 g carbohydrates / 25 g proteins / 20 g fat / 9 g fibre
3 vegetable / ½ fruit / 1 starch / 1 meat and alternatives / 1 fat

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Bean, Mango and Avocado Salad is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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