Avocado, Mango and Pickled Onion Salad with Jalapeño Vinaigrette
Adapted from Cuisine at Home
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Side
- Diet: Gluten Free
Ingredients
Units
For the quick pickled onions:
- 1/2 cup raw apple cider vinegar
- 1 cup filtered water
- 1 teaspoon honey
- 1 teaspoon Celtic sea salt
- 1 red onion, thinly sliced
For the Vinaigrette:
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 jalapeño, seeds removed
- 1 tablespoon chopped red onion
- 1 teaspoon Celtic sea salt
For the Salad:
- 8 cups baby romaine lettuce
- 4 mangoes, cut into bite-size pieces (I prefer Champagne mangos)
- 4 avocados, cut into slices
- 1 recipe picked onions (see recipe above)
Instructions
- Whisk the apple cider vinegar, water, honey and sea salt together in a measuring cup. Place the onions in a medium bowl and pour the vinegar mixture over the top. Let it sit for 1 hour.
- Place the lime juice, olive oil, jalapeño, red onion and sea salt in a blender and blend until smooth. Taste and add more salt if you prefer.
- To Serve: Place the lettuce, mangos, avocados and pickled onions in a large salad bowl (or layer it on a large platter as pictured above). Pour the dressing over the top and toss until coated. Serve immediately.
Nutrition
- Serving Size: Serves 6-8