Tuesday, August 31, 2010

Spicy Avocado Mango Salad

This salad was a side dish to the Coconut Shrimp, but it would be a shame to limit it - it's a super adaptable salad. It would be delicious as a side - or as the base - with a Jamaican jerk pork loin, turkey burgers, chicken... You see where I'm going with this. Any place you might want to add a bit of crunch and gentle spice, this is a great option.

And it couldn't be easier.

There is jalapeño in this salad - I only used half, because I'm a bit of a spice wimp. If you're particularly fond of them, use a whole pepper. The spice in the jalapeño is really fantastic with the avocado and the mango and it strikes a great balance. That balance is part of what makes it so adaptable.

One word of caution: go easy on the sesame oil. A little goes a long, long way, and it's easier to add more than it is to start over.

Spicy Avocado Mango Salad
Serves 4 as a side dish
3/4 c mango, peeled and diced
1/2 c red pepper, diced
1/2 c avocado, chopped
1/2 c onion, diced
1 c bibb lettuce, diced
1/2 jalapeño, seeded and minced
1/2 t chili flakes
1 t sesame oil
1 T white wine vinegar
1 T olive oil
1/4 t salt
1/4 t pepper

  1. Combine all ingredients in a medium bowl and stir to combine.
  2. Devour.

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