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Avocado, Mango and Pickled Onion Salad with Jalapeño Vinaigrette

Adapted from Cuisine at Home

Ingredients

Units

For the quick pickled onions:

For the Vinaigrette:

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

  1. 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.
  2. 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.
  3. 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