Though this recipe may seem to suggest an odd combination of flavors, the marriage of sweet mango and strawberry, buttery avocado, pungent red and green onion, and tangy tropical vinaigrette is nothing short of sensational! One bite of this salad, and you'll be transported straight to the Caribbean Islands. It's absolutely crucial that you use VERY ripe mangos and avocados for this yummy dish (unripe fruits will not deliver the amazing flavor sensation that makes this salad special). This recipe makes enough for two large entree-sized salads or four side salads. Enjoy!
What you'll need for the salad:
- 10 cups mixed organic greens
- 2 very ripe mangos (if you want to be extra creative, use two different types of mangos! An especially good combination is sunset-colored Haitian mangos and yellow Honey mangos) peeled, seeded, and chopped into roughly 1-inch pieces
- 2 Hass or other large variety avocados, peeled, seeded, and chopped into small squares
- 1 small red onion, peeled and sliced into thin rings
- 1/2 bunch green onions, finely chopped
- 3/4 cup chopped, roasted macadamia nuts or almonds
- 6 large strawberries, stemmed and thinly sliced
What you'll need for the vinaigrette:
- 1/4 cup pineapple juice (fresh is best, but canned will do in a pinch)
- 1/4 cup green lemon olive oil (regular extra-virgin olive oil will work too, but it won't have quite the same citrusy kick)
- 2 tbsp. red wine vinegar
- 1 tbsp. mango vinegar (if you can't find this, just use more red wine vinegar)
- 1/2 tbsp. apple cider vinegar
- 1 tsp. brown sugar
- a pinch of salt and pepper to taste
What to do:
Divide mixed greens evenly between two (entree salad) or four (side salad) bowls. Evenly divide all other salad ingredients--mangos, avocados, red onion, green onion, nuts, and strawberries-- between the salad bowls. Set aside while you prepare the salad dressing.
In a dressing bottle or small bowl, combine all vinaigrette ingredients and shake or mix until thoroughly blended. This vinaigrette tastes best when served at room temperature, so pour your desired amount of dressing on the salad and serve immediately. Leftover vinaigrette can be kept in the refrigerator for up to five days.