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Tropical Mango Avocado Salad

Yields1 Serving

Salads come in all seasons; hearty winter greens and roasted vegetables are warming in cooler months while spring and summer beg for lightness.

 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)
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.