Mango Tango Salad

 

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• Cooking and Prep: 35 m
• Serves: 6
• Contains:

The beauty of this salad is that it’s equally as delicious on its own or when paired with lettuce. Try doubling the recipe to enjoy it as a “salsa” during a night seudah, and then simply toss the other half with lettuce the next day!

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Ingredients (12)

Mango Tango Salad

• 1 large ripe mango, diced

• 1 avocado, diced

• 1 cup halved grape tomatoes (or diced plum tomatoes, if peeling)

• 1/4 medium red onion, diced

• 1 cup Gefen Diced Pineapple (or freshly diced)

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  Gefen Pineapple

• 3 tablespoons lime juice

• salt and pepper, to taste

• honey-glazed or toasted slivered almonds, for garnish

Lettuce Salad Add-ons

• 1 (8-oz./225-g.) bag shredded romaine lettuce, or roughly 8 cups torn lettuce

• 1/4 cup oil

• additional salt and pepper, to taste

Sommelier Suggests

• Chateau Roubine Cru Classe Rose 2015

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  Chateau Roubine Cru Classe Rose 2015

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Start Cooking

Prepare the Salad

1. Place diced fruits and vegetables into a medium-sized bowl. Add lime juice and sprinkle with salt and pepper to taste. Toss gently to combine and refrigerate about 30 minutes to an hour to allow the flavors to blend. Garnish with toasted almonds just before serving.

2. To serve with lettuce, follow the recipe steps above to create the salsa. Once the flavors have blended, place lettuce into a large bowl. Add salsa, oil, additional salt and pepper, and toasted almonds. Toss to combine. Serve immediately.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller