Real California Recipes Cookbook
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Avocado Mango Salad
Recipes
Ingredients:
Dressing:
– 1/2 cup canola or sunflower oil
– 1/4 cup fresh lime juice
– 1 small shallot, finely diced
– Salt
– Pepper
Salad:
– 2 ounces mixed baby greens
– 2 ripe medium avocados (about 8 ounces), halved, pitted, peeled, and sliced
– 2 ripe mangos (about 2 pounds), peeled, pitted, and sliced
– 1 lime, thinly sliced
– 3/4 cup crumbled Real California Queso Blanco, Queso Fresco, Cotija or Feta cheese
– 1 ounce Real California Dry Jack cheese shavings (see tip)
– 2 tablespoons finely chopped fresh cilantro
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Directions:
Note: For a heartier version of this salad, you can top it with a few fresh bay shrimp.
Prep time: 20 minutes, plus time for dressing to blend
To make dressing: In a small bowl, whisk together oil, lime juice, and shallot; add salt and pepper to taste. Set aside at least 30 minutes for flavors to blend.
To make salad: Arrange greens on plates. Arrange avocado, mango, and lime slices on top and drizzle with dressing. Sprinkle with queso blanco, Dry Jack, and cilantro and serve. Serves 4.
Tip: A vegetable peeler works well for shaving the cheese.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.