4 mangoes, cut into bite-size pieces (I prefer Champagne mangos)
4 avocados, cut into slices
1 recipe picked onions (see recipe above)
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.