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.
Tropical Mango Avocado Salad
Ingredients
- 1 cup coconut chips
- About 5 to 6 cups packed tender lettuce, like Bibb or butter lettuce, torn into bite-sized pieces
- 1/4 cup good quality oil
- 1/4 cup fresh lime juice
- 2 teaspoons prepared yellow mustard
- 1 to 2 teaspoons real maple syrup
- 1/4 teaspoon salt
- 1 very ripe mango, peeled and cubed
- 1 ripe avocado, peeled, pitted, and cubed
- Dulse flakes or black sesame seeds (optional)
Instructions
- 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.
