Romaine Salad with Avocado, Cucumber, and Mango with Citrus Dressing

 

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• Cooking and Prep: 10 m
• Serves: 6
• Contains:

The melding of mango, avocado, and cucumber is reminiscent of a spa treatment. Enriched with essential vitamins and antioxidants, it tastes just as soothing and refreshing. For a slight variation on taste and color, add some thinly sliced red onions.

Blue potato chips make for a dazzling versatile garnish. You can also use the blue potato chips as little individual servers for mini scoops of your guacamole, egg salad, or tuna salad at lunch. To prepare the homemade blue potato chips, slice blue potatoes thinly on a mandolin and deep fry until crispy.

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Ingredients (10)

Salad

• 5 cups romaine lettuce, chopped

• 1 mango, cubed small

• 1 avocado, cubed small

• 1 Kirby cucumber, cubed small

• 1 cup slivered almonds (or nut of your choice)

Dressing

• 1/3 cup oil

• 1/4 cup orange juice

• 4 tablespoons lemon juice

• 4-5 tablespoons sugar

• pinch salt

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Start Cooking

Prepare the Salad

1. Preheat oven to 350 degrees Fahrenheit. Spread almonds on a baking sheet and toast for 10 minutes or until fragrant.

2. In a large bowl, toss the romaine, mango, avocado, cucumber, and almonds.

3. To prepare dressing, combine oil, orange juice, lemon juice, sugar, and salt in a small bowl. Pour over salad and toss to combine. Serve immediately.