This mixed green salad is laden with fresh mango, blueberries, crispy cucumbers, fragrant mint and basil and garnished with chopped macadamia nuts. I add a few shavings of optional parmesan cheese to boost umami.
For the Dressing:
1 T minced shallots
1 T Spanish sherry vinegar
4 T good quality olive oil
Kosher salt and pepper to taste
For the Salad:
1 head butter lettuce, rinsed, dried and torn into bite-sized pieces
1/2 head head red curly lettuce, rinsed, dried and torn into bite-sized pieces
2 mangoes, peeled and chopped into 1″ pieces
6 ounces blueberries
2 Persian cucumbers, sliced
1 handful fresh mint, torn into pieces
1 handful fresh basil, torn into pieces
3/4 c chopped macadamia nuts (I like them lightly salted)
1 1/2 ounces good quality parmesan cheese (optional)
For the Dressing:
Put the minced shallots in a small bowl and add vinegar. Slowly whisk in the olive oil and season with kosher salt and freshly ground pepper. Taste and adjust ingredients.
For the Salad:
Scatter the lettuce in a shallow bowl. Add mangoes, blueberries, cucumbers, fresh herbs and macadamia nuts. If you are adding Parmesan cheese, use a vegetable peeler to make Parmesan shavings and add to the salad. Toss with dressing and serve.