Tropical Salad

1 ripe mango, peeled, pitted, diced

1 green mango, peeled, pitted, julienne (cut into thin strips) very thin

1 fresco or serrano, seeds removed, sliced thin

1 avocado, diced

1 jicama, peeled, cut into chunks

¼ red onion, julienne (cut into thin strips) very thin

picked mint leaves, torn into smaller pieces

basil leaves, torn into smaller pieces

Nuoc Cham Vinaigrette (recipe below)

½ cup roasted, salted peanuts, crushed

Combine ripe and green mangoes, Fresno or serrano chilies, avocado, jicama, red onion, mint and basil leaves. Dress with prepared nuoc cham vinaigrette as desired. Top with peanuts.

Nuoc Cham Vinaigrette:

5 tablespoons water

2 tablespoons palm (grated) or granulated sugar

2 tablespoons lime juice, freshly squeezed

2 tablespoons fish sauce or nuoc mam

1 garlic clove, minced

Combine all ingredients for the vinaigrette and whisk together until the sugar melts. Allow to macerate.

Mango Tropical Salad

About The Author

Michelle Bernstein