RECIPES

California Avocado and Mango Salad

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Ingredients

Serves: 4
  As needed  White Balsamic Vinaigrette (recipe follows)
  As needed  Mango Vinaigrette (recipe follows)
8 1/2  oz.  mango, small dice (2 mangoes)
oz.  barrel aged sheep and goat's milk feta cheese
oz.  spring mixed greens
  each large Fresh California Avocados*, peeled, seeded and halved
    As Needed: Johnny Jump Up flowers
  As needed  As Needed: arugula flowers
  As needed  As Needed: borage flowers
    White Balsamic Vinaigrette (Yield: 1 1/2 cups)
1/4  oz.  shallot, minced
oz.  white balsamic vinegar
oz.  Extra virgin olive oil
  As needed  Salt to taste
    Mango Vinaigrette (Yield: 1 cup)
4 1/4  oz.  mango, small dice
Tbsp.  olive oil
Tbsp.  sugar
  As needed  Salt to taste
oz.  White Balsamic Vinaigrette

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Salad

  1. Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
  2. Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.

White Balsamic Vinaigrette

  1. Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.

Mango Vinaigrette

  1. Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.

To Assemble:

  1. On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.

*A large Fresh California Avocado weighs about 8 oz.

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Mission Beach Cafe in San Francisco, CA

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