Ingredients
Dressing
- 2 mangos, chopped
- 1 clove garlic
- 1 tablespoon agave nectar
- 1/4 cup olive oil
- 1/4 cup champagne or white wine vinegar
- 2 tablespoons fresh cilantro leaves (not chopped)
- 1/2 teaspoon coarse salt
Salad
- 1 head green lettuce, washed and torn
- 1/2 English cucumber, seeded and sliced
- 1 medium carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 large red onion, thinly sliced
- 1 mango, cubed
- Macadamia nuts, chopped (to taste)
- Fresh cilantro, chopped (for garnish)
Instructions
- Blend the ingredients. Place chopped mangos, garlic, agave nectar, olive oil, champagne or white wine vinegar, fresh cilantro leaves, and coarse salt into a food processor or blender. Puree until smooth, scraping sides as needed to incorporate all ingredients. Transfer the dressing into a mason jar or airtight container and refrigerate until ready to use.
- Prep the lettuce. Wash and tear the green lettuce leaves if needed. Using pre-bagged lettuce is recommended for convenience. A mix of green lettuce or romaine works well for this salad.
- Add your toppings. Assemble the salad by adding cubed mango, sliced cucumber, shredded carrot, thinly sliced red bell pepper, and red onion on top of the lettuce. Avocado can be added at this point or just before serving for best freshness.
- Toss with dressing. Pour about 1/2 cup of the prepared mango dressing over the salad. Toss gently to coat all ingredients evenly. Add more dressing as desired and toss again to ensure flavor distribution.
- Garnish and serve. Before serving, sprinkle the salad with extra fresh cilantro leaves and chopped macadamia nuts to add a fragrant and crunchy finish. Serve immediately for best taste and texture.
Notes
- Use ripe, sweet mangos for the best flavor in the dressing.
- Store leftover dressing refrigerated for up to 3 days.
- Add avocado just before serving to prevent browning.
- Macadamia nuts add a nice crunch but can be substituted with other nuts or seeds.
- Adjust the amount of dressing to suit personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: Tropical
- Diet: Vegan
