Mango-Avocado Salad With Lime Vinaigrette

• servings: 10 servings
• total time: 15 minutes

Ingredients

3/4 cup extra-virgin olive oil

1/4 cup freshly squeezed lime juice (from 2 limes)

1/4 cup minced shallot

1 tablespoon fish sauce

1 teaspoon granulated sugar

1/4 teaspoon minced garlic

Kosher salt and black pepper

1/2 cup chopped cilantro leaves and tender stems

1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces

2 ripe mangoes, sliced or cubed

8 ounces snap peas, trimmed and thinly sliced on the diagonal

2 ripe avocados, sliced or cubed

Directions

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.

Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.

Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

Notes

Ate this with pan seared chicken breast. Used baby spinach instead of lettuce. And added raspberries. No sugar snap peas or cilantro