Avocado/Mango Salad

Avocado/Mango Salad

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Credit: Thomas Martinez, Executive Chef, Mission Beach Café, San Francisco
The National Culinary Review, May 2010

From the Chef

“Courtesy of California Avocado Commission”

Ingredients

6 oz. barrel-aged sheep’s/goat’s milk feta cheese
8½ oz. mango, small dice
Salt, as needed
4 oz. spring mixed greens, divided
2 large fresh California avocados, peeled, seeded, halved
Johnny-jump-up flowers, as needed
Arugula flowers, as needed
Borage flowers, as needed
White Balsamic Vinaigrette (recipe follows)
Mango Vinaigrette (recipe follows)

White Balsamic Vinaigrette
Yield: 1½ cups
¼ oz. minced shallot
3 oz. white balsamic vinegar
8 oz. extra virgin olive oil
Salt, to taste

Mango Vinaigrette
Yield: 1 cup
4¼ oz. mango, small dice
1 T. olive oil
1 T. sugar
6 oz. white balsamic vinaigrette
Salt, to taste

Instructions

1. Crumble feta cheese in large bowl; add mango and pinch of salt. Add spring mixed greens; toss with enough white balsamic vinaigrette to completely coat greens, adding more vinaigrette or salt, to taste.

2. Slice each avocado in half vertically into approximately ¼-inch slices, leaving halves intact. Lightly salt surface of each avocado; set aside for plating.

3. To assemble: On each plate, put 1 T. mango vinaigrette in one corner; spread across plate with back
of spoon to opposite corner in half-moon shape. Spread slices of each avocado half to elongate into a strip. Curve each strip into a circle; place one avocado ring in corner of each plate at tip of mango vinaigrette, with open part of avocado facing center of plate. Place 1 oz. spring mixed greens salad in center of each avocado ring. Garnish with 2-3 each Johnny-jump-up, arugula and borage flowers.

White Balsamic Vinaigrette
Method: Put shallots in bowl. Add vinegar; set aside for 15 minutes. Add olive oil; whisk to emulsify. Season to taste with salt. Reserve ¾ cup vinaigrette to dress spring mixed greens salad and ¾ cup for mango vinaigrette recipe.

Mango Vinaigrette
Method: Put mango, olive oil and sugar in blender. Blend on low speed for 30 seconds; slowly pour in ¾ cup white balsamic vinaigrette. Continue to blend until smooth. Season with salt.

Yield

4 servings

Tags

Salad, The National Culinary Review

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