Tomato-Avocado Salad with Champagne® Mango-Citrus Vinaigrette

Ingredients:

  • 1 10-ounce package of mix greens or spring mix.
  • 1 medium avocado, peeled and sliced
  • 2 large roma tomatoes (cut into wedges)

Champagne® Mango Citrus Vinaigrette

  • 1 orange (juice and zest)
  • 2 Champagne® mangos, peeled and seeded
  • ¼ cup red wine vinegar
  • 1 tsp honey
  • 1 tsp soy sauce
  • ¼ tsp Dijon mustard
  • ½ cup canola oil
  • Salt and pepper to taste

Instructions:

Serves 4

In a blender, puree all vinaigrette ingredients except the oil on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Salt and pepper to taste

Combine greens, avocado and tomato in a salad bowl, mix well. Serve salad on a plate and add just enough of the Mango Citrus Vinaigrette to coat the greens.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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