Florida Avocado and Mango Salad

servings 4

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Ingredients

1 cup Florida avocado, diced large

1 cup Florida mango, diced large

1 cup Florida cucumber, sliced large

8 ounces Florida bib lettuce, hand torn

½ lime, juiced

1 teaspoon fresh garlic, minced

1 pinch crushed red pepper flakes (if desired for heat)

1 teaspoon sesame seed mix (black, white and toasted), plus more for garnish

1 teaspoon chili-garlic sauce (if desired for heat)

¼ cup rice wine vinegar

1 teaspoon fresh ginger, minced

2 tablespoons low-sodium soy sauce

⅓ cup vegetable or avocado oil

Sea salt and fresh ground pepper, to taste

Pickled red onion

¼ red onion, peeled and sliced as thin as possible

½ cup rice wine vinegar

Preparation

In a small mixing bowl, combine the lime juice, garlic, red pepper flakes, sesame seed mix, chili-garlic sauce, ginger, soy sauce and vinegar. Use a whisk to mix ingredients thoroughly. Slowly whisk the vegetable or avocado oil into the rest of the sauce. Taste and adjust the seasoning with salt and pepper. In a medium-sized mixing bowl, add the avocado, mango and cucumber. Add half of the sauce to the fruit and vegetable mixture and carefully stir to coat. Arrange the torn lettuce leaves around the edge of a large serving bowl and add the dressed avocado mixture to the middle. Lightly dress the lettuce leaves with some of the reserved sauce. Garnish the salad with some extra sesame seed mix and pickled red onions. Serve cold.

Pickled red onion

Combine ingredients and let sit in the refrigerator for at least one hour before use.

Florida Avocado and Mango Salad

Ingredients

Preparation

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