Mango-Summer Crisp Salad

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After the write-up on sumac in Family Table several weeks ago, I decided to purchase
a jar for myself to see what the hype was all about. I was so excited to incorporate it
into this fantastic salad, which is bursting with a symphony of citrusy flavors.

Ingredients

Mango-Summer Crisp Salad

5 ounces (140 grams) lettuce or other greens
(I used Verdini Summer Crisp Lettuce)
1 cup cooked farro (optional)
2 small English cucumbers, sliced into
matchsticks
1 mango, sliced into matchsticks
3–4 large radishes, sliced into
matchsticks
1 large avocado, cubed
1 large jalapeño pepper, seeded and
finely diced
1 cup Ta’amti Feta Cheese, crumbled
3/4 cup chopped roasted and salted pistachios
sumac, for sprinkling

Citrusy Sumac Vinaigrette

1/4 cup Gefen Olive Oil
zest of 1 orange
1/2 cup freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice or Tuscanini Lime Juice
1/2 cup fresh basil chiffonade
1 teaspoon sumac (don’t leave this out!)
3/4 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper

Explore

chavi feldman citrus crispy fresh lettuce mango nuts salad Shavuos summer

Explore

chavi feldman citrus crispy fresh lettuce mango nuts salad Shavuos summer

Mango-Summer Crisp Salad

Name: Mango-Summer Crisp Salad
Prep time: 40 min
Total time: 40 min
Yield: 6-8
Ingredients: 5 ounces (140 grams) lettuce or other greens (I used Verdini Summer Crisp Lettuce); 1 cup cooked farro (optional); 2 small English cucumbers, sliced into matchsticks; 1 mango, sliced into matchsticks; 3–4 large radishes, sliced into matchsticks; 1 large avocado, cubed; 1 large jalapeño pepper, seeded and finely diced; 1 cup Ta’amti Feta Cheese, crumbled; 3/4 cup chopped roasted and salted pistachios; sumac, for sprinkling; 1/4 cup Gefen Olive Oil; zest of 1 orange; 1/2 cup freshly squeezed orange juice; 6 tablespoons freshly squeezed lime juice or Tuscanini Lime Juice; 1/2 cup fresh basil chiffonade; 1 teaspoon sumac (don’t leave this out!); 3/4 teaspoon Gefen Salt; 1/2 teaspoon Pereg Black Pepper

Chavi Feldman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Mango-Summer Crisp Salad

5 ounces (140 grams) lettuce or other greens (I used Verdini Summer Crisp Lettuce)
1 cup cooked farro (optional)
2 small English cucumbers, sliced into matchsticks
1 mango, sliced into matchsticks
3–4 large radishes, sliced into matchsticks
1 large avocado, cubed
1 large jalapeño pepper, seeded and finely diced
1 cup Ta’amti Feta Cheese, crumbled
3/4 cup chopped roasted and salted pistachios
sumac, for sprinkling

Citrusy Sumac Vinaigrette

1/4 cup Gefen Olive Oil
zest of 1 orange
1/2 cup freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice or Tuscanini Lime Juice
1/2 cup fresh basil chiffonade
1 teaspoon sumac (don’t leave this out!)
3/4 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper

Directions

Step 1

Combine vinaigrette ingredients in a small bowl and whisk to combine.
To prepare the salad, place the lettuce into a large serving bowl. Add farro, if desired. Layer cucumbers, mango, radishes, avocado, jalapeño, and feta cheese. Pour vinaigrette over the top. Toss well to coat.
Sprinkle with chopped pistachios and sumac. Serve immediately.

Step 2 - Credits

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Tell Us How It Went: Share Your Experience

1 Comment

Robyn • 1 year ago

I just made this salad. It looked beautiful, but I found the dressing a bit bitter. I added a little honey to it and it was delicious.

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Mango-Summer Crisp Salad

Directions

Credits

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1 Comment

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Mango-Summer Crisp Salad

Recipe Description:

Ingredients

Mango-Summer Crisp Salad

Citrusy Sumac Vinaigrette

Directions

Step 1

Step 2 - Credits