Mango-Avocado Salad with Lime Vinaigrette
Ingredients
- ¾ cup extra-virgin olive oil
- ¼ cup lime juice, freshly squeezed
- ¼ cup shallot, minced
- 1 tbsp. fish sauce
- 1 tsp. granulated sugar
- ¼ tsp. garlic, minced
- Kosher salt and black pepper, to taste
- ½ cup cilantro leaves and tender stems, chopped
- 1 large head Boston or butter lettuce, trimmed and leaves torn into large pieces
- 2 ripe mangoes, sliced or cubed
- 8-ounces snap peas, trimmed and thinly sliced on the diagonal
- 2 ripe avocados, sliced or cubed
Instructions
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper; whisk until well blended.
- Stir in half of the cilantro.
- In a small bowl, reserve half of the dressing for serving.
- Arrange lettuce in an even layer on a serving platter or individual plates.
- To the large bowl, add mangoes, snap peas and avocados; gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro.
- Serve with the reserved dressing on the side, for drizzling.
Notes
For the best shot at having perfectly ripe mangos, buy a 1 pound bag of frozen mango chunks; thaw and cut to desired size.