Tropical Green Salad with Mango Dressing
Ingredients
For Dressing:
- 1 large ripe mango peeled pitted and roughly chopped (see Notes)
- 1/4 cup fresh lime juice ~ 2 to 3 limes
- 1/4 cup fresh orange juice ~ half an orange
- 2 tablespoons honey
- 1/2 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1 jalapeño pepper finely chopped
- 2 tablespoons finely chopped cilantro
For Salad:
- 5 ounces mixed greens
- 1 aloha pepper or red pepper cut into small cubes
- 1/2 cup macadamia nuts toasted and roughly chopped (see Notes)
- 1/3 cup crumbled cotija cheese
Instructions
Make Dressing:
- Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender or Vitamix.
- Purée on medium speed until smooth.
- With motor running add olive oil and mix until emulsified.
- Stir in jalapeño pepper and cilantro.
- Taste and add a bit more salt, if needed.
- Store in refrigerator for up to 1 week. Shake well before using. Makes about 2 cups.
Make Salad:
- In salad bowl, add greens, aloha pepper, macadamia nuts and cotija cheese. Toss well.
- Pour or spoon on dressing just before serving. You will have leftover dressing.
Notes
* You can substitute 1-1/4 cups of frozen mango chunks for a fresh mango. Thaw mango before making dressing.
* To toast macadamia nuts, preheat oven to 350°F. Place on a shallow baking pan and toast for 3 to 5 minutes until browned and fragrant. Toss pain occasionally. Watch carefully so they do not burn. Chop nuts after toasting.
* To toast macadamia nuts, preheat oven to 350°F. Place on a shallow baking pan and toast for 3 to 5 minutes until browned and fragrant. Toss pain occasionally. Watch carefully so they do not burn. Chop nuts after toasting.
