Grilled Avocado and Mango Salad With Baby Greens |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Had this in a restaurant in San Francisco 2 years ago and loved it. Simplicity ... was the key. Now theirs had artichokes which I didn't care for in this but I love fennel. So my version is a bit different but I absolutely love it. I added mango which of course is abundant down here in FL, but oh so good. I also did my version of a vinaigrette which I wanted a bit sweeter. Ingredients:
8 cups baby greens (or field greens) |
2 avocados, cut in half pit removed and scooped out in a whole half |
2 mangoes, cut in thick wedges, skin removed |
1 large fennel bulb, cut in slices |
4 tablespoons toasted macadamia nuts |
1 tablespoon olive oil |
1/2 teaspoon kosher salt to grill the fruit and fennel |
1/4 teaspoon ground black black pepper to grill the fruit and fennel |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
2 tablespoons honey |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
fresh cilantro |
Directions:
1. Prepare your fruit and fennel - I keep the avocado half whole to grill and then cut in 2-3 wedges to serve. The mango I also keep in large slices to grill. The fennel, just thick slices. I drizzle the fruit and fennel with the olive oil, salt and pepper. Now I love to grill this outside, but if you don't have an outside grill don't worry. Use a grill pan. If you don't have a grill pan you can use a saute pan.
2. Dressing - Mix balsamic, honey, olive oil, salt, pepper and mix well. Simplicity.
3. Plate - To a large bowl add the baby greens and toss with just 1/4 cup of the dressing. Then top with the grilled avocado, mango, fennel and then a drizzle of the vinaigrette, Top with the macadamia nuts and cilantro.
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