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Lettuce and mango salad

From Viveka, Yorkville CSA
Spinach, 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
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dressings, Main Course, Salad
Cuisine South American
Servings 0

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.
Keyword budget-friendly, catch-all recipes, cheesy, dressings, quick, salad, vegetarian