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mango + avocado salad

mango + avocado salad

As I write, I’m starring at swirls of white snow blowing across my kitchen window. Another snow storm. In March no less. The calendar may say spring but this year Mother Nature has her own ideas about when winter will be over. I’ve spent most of my life in New England and while snow in March in nothing new, it’s never a welcome sight. I’m doing my best to transport myself to somewhere else today. ANY where else. Even if I have to do it through food. And this salad does just that. Something about the color and flavor of a mango instantly transports me to a much warmer place. This bright, vivid salad is a great balance of creamy and sweet, with just a hint of bitterness from the arugula. And perfect for a snow day.

1 small (or a 1/2 large) avocado
1 small (or a 1/2 large) mango, peeled, pitted and diced
Good handful of baby arugula

Lime Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon honey
Juice from 1/2 lime
Salt, to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil

1. Cut avocado in half, remove and discard pit. Scoop out flesh and dice. Transfer to a medium bowl along with mango and arugula.
2. In a small bowl, combine mustard, honey and lime juice and season with salt and pepper. Slowly whisk in olive oil until vinaigrette is well combined and thickened. Pour vinaigrette over salad and gently toss until well coated, taking care not to break up avocado too much. Transfer to a serving bowl and enjoy.

Serves 1.

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