Lettuce and mango salad
From Viveka, Yorkville CSASpinach, lettuces, bok choy, and Chinese cabbage will all work well in this South American inspired salad. It’s a perfect example of a main dish salad—beans for protein, so much flavor, texture, and color.Yield: 2-4 three-cup servings
Equipment
- Food processor or blender
Ingredients
For the dressing:
- 1 garlic clove minced
- 2 TBS Dijon mustard
- ¼ Cup champagne vinegar
- 2 TBS fresh lemon juice
- 2 TBS honey
- Salt and pepper to taste
- ½ Cup extra virgin olive oil
For the salad
- 6-8 Cups lettuce leaves or substitute spinach, bok choy, or Chinese cabbage
- 1 can sliced hearts of palm
- 1 fresh mango diced
- 1 avocado diced
- 1 pint cherry tomatoes cut in half
- 1 can black beans drained
- 10 tortilla chips broken into large pieces
Instructions
- Make the dressing: Combine all dressing ingredients together in food processor or blender.
- Mix lettuce, hearts of palm, mango, avocado, cherry tomatoes, and black beans.
- Toss with dressing and top with crushed tortilla chips.