This pumpkin cake is a creation of mine based on my preferred carrot cake recipe.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup white wine vinegar
- ¼ cup sunflower seed oil
- 1 teaspoon white sugar
- 2 teaspoons dry mustard
- ground black pepper
- 4 ripe avocados, cubed
- 2 mango, cubed
- lemons, juiced
- 1 head iceberg lettuce, torn, or to taste
- 1 ½ cups walnut halves
- 6 slices crispy cooked bacon, crumbled
Instructions
- Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
- Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
- Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 11 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 225 mg |
| Sugars | 15 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
The dressing on this was excellent and paired nicely with the other ingredients. I thought there was too much walnut though and will scale back on that next time.