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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tropical Mango Avocado Salad

By Chef Linda

Salads come in all seasons; hearty winter greens and roasted vegetables are warming in cooler months while spring and summer beg for lightness. Creamy-crunchy, sweet and tangy, this Tropical Mango Avocado Salad is what warm-weather eating is all about. Mango's natural sweetness plays magically with the dressing's tart lime juice, and toasted coconut chips provide a wonderful contrast to the creamy avocado. Content to play a supporting role, tender butter lettuce leaves unite the flavors and textures of this delightful and festive salad. I recommend dulse flakes for just a hint of the sea and a little color, but use sesame seeds if you prefer.

Mangos are bursting with health benefits; from cancer prevention, to lowering cholesterol, clearing skin blemishes, and improving digestion, it's a delicious superfood you'll want to include in your diet.

Ingredients

 1 cup coconut chips
 About 5 to 6 cups packed tender lettuce, like Bibb or butter lettuce, torn into bite-sized pieces
 ¼ cup good quality oil
 ¼ cup fresh lime juice
 2 teaspoons prepared yellow mustard
 1 teaspoons real maple syrup
 ¼ teaspoon salt
 1 very ripe mango, peeled and cubed
 1 ripe avocado, peeled, pitted, and cubed
 Dulse flakes or black sesame seeds (optional)

Directions

1

Toast coconut chips in a dry pan on medium-high heat; watch carefully, as they can go from browned to burned very quickly.

Using a large bowl, whisk together oil, lime juice, mustard, syrup, and salt. Taste and adjust flavors, if necessary. Add lettuce and toss to coat with dressing. Add mango, avocado, and toasted coconut. Toss lightly and sprinkle with dulse or sesame seeds. Serve immediately.

Notes

Tropical Mango Avocado Salad
IngredientsDirections

Tropical Mango Avocado Salad

DifficultyEasy
YIELDS
Makes 2 large servings or 4 side salads

INGREDIENTS

 1 cup coconut chips
 About 5 to 6 cups packed tender lettuce, like Bibb or butter lettuce, torn into bite-sized pieces
 ¼ cup good quality oil
 ¼ cup fresh lime juice
 2 teaspoons prepared yellow mustard
 1 teaspoons real maple syrup
 ¼ teaspoon salt
 1 very ripe mango, peeled and cubed
 1 ripe avocado, peeled, pitted, and cubed
 Dulse flakes or black sesame seeds (optional)

DIRECTIONS

1

Toast coconut chips in a dry pan on medium-high heat; watch carefully, as they can go from browned to burned very quickly.

Using a large bowl, whisk together oil, lime juice, mustard, syrup, and salt. Taste and adjust flavors, if necessary. Add lettuce and toss to coat with dressing. Add mango, avocado, and toasted coconut. Toss lightly and sprinkle with dulse or sesame seeds. Serve immediately.

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