I just got back from Idaho where my mother treated me to the most juicy, sweet, and delicious mangoes. And even though I’m not generally a big fan of mixing sweet tropical fruits with fats and oils, but this combination works out well. Sweet mango is balanced out by the tartness of the red onion, the earthiness of the avocado, and the light bitterness of the greens. Sprinkle with toasted sunflower seeds or walnut pieces to add a little crunch.
Ingredients:
Salad:
- 1 ripe Haas avocado, halved and peeled, and sliced thinly length-wise (high in good fats; if you want to use half of avocado, make sure to store it properly)
- 1/2 ripe mango, peeled and sliced vertically into segments
- 1/2 large red onion, or 2-3 shallots, thinly sliced
- 1/2 cup fresh lemon juice
- 2 cups bitter greens such as arugula, watercress, curly endive, radicchio, or a mixture of greens with any of the aforementioned, washed and dried
- pinch of sea salt
- 2 tbsp toasted sunflower seeds or walnut pieces
Dressing:
- 1/2 cup olive oil
- 2 tbsp fresh lemon juice
- sea salt and ground black pepper to taste
Instructions:
- Gently rub the slices of avocado with lemon halves to prevent oxidation.
- In a small bowl combine greens, onion, avocado and mango.
- To prepare the dressing, whisk together olive oil, lemon juice, salt, and ground pepper.
- Pour dressing over greens and mix well. Sprinkle with sunflower seeds or walnuts. Serve immediately.
Serves 4
