Mango Quinoa Salad
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Credit: Ehrline Karnaga, Chef, Valhalla Table, Costa Mesa, Calif.
The National Culinary Review, June 2011
1 large fresh very ripe mango
2 oz. lemon juice
2 oz. orange juice
4 oz. rice vinegar
2 T. honey
2 t. salt
½ t. freshly ground black pepper
1 T. red pepper flakes
12 oz. canola oil
6 heads romaine lettuce
3 fresh ripe mangos, peeled, diced
3 fresh ripe avocados, quartered
3 cups cooked quinoa
1½ cucumbers, peeled, diced
1½ red bell peppers, diced
3 cups tortilla strips
Method: In food processor, purée very ripe mango, lemon juice, orange juice, vinegar, honey, salt, pepper and red pepper flakes. Slowly drizzle in canola oil to form emulsion. To assemble each salad: Toss ½ romaine head, 2 oz. diced mango, diced avocado quarter, ¼ cup quinoa, 1½ oz. cucumber and 1½ oz. red bell pepper with 2 oz. dressing. Top with ¼ cup tortilla strips.
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