Mango-Avocado Salad with Lime Vinaigrette

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

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.

For the best shot at having perfectly ripe mangos, buy a 1 pound bag of frozen mango chunks; thaw and cut to desired size.