See Also: Cooking Club · Salads
Kona Mango and Avocado Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is great served with fried Rice Stick Noodles!
1/2 cup extra virgin olive oil
6 tablespoons white wine or champagne vinegar
1/2 teaspoon fine sea salt (Hawaiian pink sea salt!)
1 teaspoon raw sugar
1 vanilla bean, sliced lengthwise
6 - 8 cups mixed lettuce leaves, or use all Iceberg lettuce, etc.
1 mango
1 avocado
fried rice stick noodles, as desired
In glass measuring cup whisk together the olive oil, vinegar, salt and sugar. Slice the vanilla bean lengthwise and then scrape out the seeds into the olive oil mixture. Set aside to mellow for a few minutes or even up to 30 minues or more. In beautiful salad bowl combine the lettuce leaves, sliced mango, and the sliced avocado. Toss in the dressing and serve with lots of fried rice stick noodles on the side.
Recipe created 2017-08-07.
