Tropical Green Salad with Mango Dressing
Author: Nicole
Ingredients
For Dressing:
  • 1 large ripe mango peeled, pitted and roughly chopped (see Notes)
  • ¼ cup fresh lime juice (~ 2 to 3 limes)
  • ¼ cup fresh orange juice (~ half an orange)
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic
  • ½ teaspoon salt
  • ⅓ cup extra virgin olive oil
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons finely chopped cilantro
For Salad:
  • 5 ounces mixed greens
  • 1 aloha pepper (or red pepper) cut into small cubes
  • ½ cup macadamia nuts, toasted and roughly chopped (see Notes)
  • ⅓ cup crumbled cotija cheese
Instructions
Make Dressing:
  1. Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender or Vitamix.
  2. Purée on medium speed until smooth.
  3. With motor running add olive oil and mix until emulsified.
  4. Stir in jalapeño pepper and cilantro.
  5. Taste and add a bit more salt, if needed.
  6. Store in refrigerator for up to 1 week. Shake well before using. Makes about 2 cups.
Make Salad:
  1. In salad bowl, add greens, aloha pepper, macadamia nuts and cotija cheese. Toss well.
  2. Pour or spoon on dressing just before serving. You will have leftover dressing.
Notes
* You can substitute 1-1/4 cups of frozen mango chunks for a fresh mango. Thaw mango before making dressing.
* To toast macadamia nuts, preheat oven to 350°F. Place on a shallow baking pan and toast for 3 to 5 minutes until browned and fragrant. Toss pain occasionally. Watch carefully so they do not burn. Chop nuts after toasting.
Recipe by Riegl Palate at https://www.rieglpalate.com/tropical-green-salad-with-mango-dressing/