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