Delightful Avocado Mango Salad

While on the subject of good fats, here are two essentials that should be on anyone's must-eat list : walnuts and flaxseeds...with between 96-146% of the daily omega-3 fatty acid intake per serving, these two are more than welcome permanent residents in our kitchen! The good thing about walnuts and flax are that they're best eaten raw and can be thrown into all kinds of salads or veggies for that extra crunch. Here's an inspired salad from last night -

Avocado Mango Salad (Prep time : 10-15 mins)
Ingredients 
- 1 Avacado
- 1 Mango (slightly raw if possible)
- 1 Red bell pepper
- 2 tablespoons orange juice
- A handful of crushed walnuts and some powdered flaxseeds
- Seasoning : Fennel seeds, fresh mint, cilantro and salt all to taste
- Optional dressing : Olive oil + a drizzle of balsamic vinegar
Procedure
Chop up the avacado, mango and red peppers into little pieces (1/3rd the size of your index finger). Mix up all the goodness mentioned above and chill in the fridge for a delightfully colorful salad with a funky flavor. Fennel and mint actually gel pretty well in a salad. I got the idea of using them together from this write-up on avocados. The husband and I both loved this one..it's a keeper for the recipe books!