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Recipe by Brynie Greisman

Tropical Salad with Citrus Vinaigrette

Parve Parve
Easy Easy
8 Servings
Allergens

Ingredients

Salad

  • 1 package shredded romaine or baby lettuce

  • mango, diced

  • Granny Smith apple, unpeeled and diced

  • 1 cucumber, seeded (see tip) and cut in half lengthwise, then sliced into half moons

  • 1 scallion, thinly sliced

  • generous handful sliced and honeyed almonds

  • generous handful mini croutons

Dressing

Directions

Prepare the Salad

1.

Put all dressing ingredients in a small glass jar. Close well and shake to mix well. Refrigerate until use. This can be made a few days in advance.

2.

Combine all salad ingredients in a large bowl. You can prepare the fruit and vegetables beforehand and store in small containers in the fridge. (The apple should be lightly coated with lemon juice to prevent oxidation.) Toss with dressing right before serving.

3.

Garnish with almonds and/or mini croutons.

Tips:

To seed a cucumber, use a small teaspoon or a melon scoop to scoop the seeds out. You can add them to your regular lettuce-tomato salad if desired.

Variation:

If you don’t relish the taste of balsamic vinegar, you can sub regular vinegar. You’ll be missing the depth of flavor, but it’ll be okay.

Credits

Photography: Hudi Greenberger. Food Styling: Renee Muller.

Tropical Salad with Citrus Vinaigrette

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