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Mango, Blueberry and Macadamia Nut Salad

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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.

Ingredients

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)

Instructions

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.

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