Avocado Mango Carpaccio

Ainekset

3 ripe mangos (cut into very thin slices)

1 ripe avocado (cut into thin slices)

2 cups arugula

1/4 cup chopped raw pistachios

VINAIGRETTE:

1 shallot

1 lemon juice (allow shallot to sit in lemon juice for at least 10 minutes before adding the rest of ingredients to get rid of that sharp onion taste).

2 tbsp extra virgin olive oil

1 tbsp maple syrup

1 tbsp Dijon mustard

salt and pepper to taste

1 tbsp chopped mint

1 tbsp chopped cilantro

1 tbsp chopped basil

Arrange thinly sliced mango and avocado on a plate. Layer avocado on top of mango. In the center, place your arugula salad with about 2 tbsp of the dressing. You can always add more dressing. Finish with chopped pistachios and flakey salt if needed. Enjoy!