I have been making this lovely green and orange-gold salad for lunch and dinner at home, or to take to special events. The method is simple, although the technique for slicing wedges of mangoes takes a little practice. You might have your own swift way of doing this. I simply make sure to pick up a tender (but not squishy) mango, peel it, then make vertical slices as deep as I can, to cut off large, meaty pieces, then slice each piece vertically into wedges. (The photo of this salad makes it pretty easy to figure out.)
I’ve served this dish on a taco bar, where it added color and made a sweet, cool complement to the spicy foods. Or, you can serve it with a more substantial meal, such as roast pork, steaks or barbecue. Just a squeeze of lime juice, and a little chopped mint, is the only dressing needed.
2 large mangoes, ripe, but still a little firm to the touch
2 large avocados, not overly ripe
Field greens or lettuce leaves to line serving plate
Juice of 1 lime
2 teaspoons fresh mint, finely diced, for garnish
Peel the mangoes, then slice into wedges, about 3/4 inch wide. Discard pits. Peel avocados, cut in half and discard pits. Slice each half by putting it cut side down on a cutting board and making vertical slices about 3/4 inch wide.
On a serving platter, put down a layer of fresh field greens, arugula or sliced (very crisp) iceberg lettuce. Arrange the slices alternately, so the orange and green colors are contrasted. When you are through, squeeze the lime juice over the fruit, then sprinkle with mint. Serve immediately.
Makes 6-8 servings.
From Bonnie Walker
This article is part of the series: World Vegetarian Day Brings Some Meat-free Surprises