We have lettuce ready! This is the first year we have ever had lettuce (and radishes, and carrots, and beets). I guess our soil is finally happy 🙂 Composted manure must do the trick!
Mango’s were on sale a little local market, so I bought a few, but tossed them in the fridge and forgot about them. When I grabbed one today, it was perfectly ripe. After a little searching, I noticed that mango and avocado make quite the pair. Along with a slightly sweet cider vinaigrette, a trio of fresh picked lettuce, mango, and avocado, makes this salad a perfect pre-dinner treat on a triple-H day. For those of you non-New Englander’s, triple-H means Hazy, Hot, and Humid!
Butter Lettuce, Avocado, and Mango Salad
A bunch of butter lettuce – cleaned and torn into bite size pieces
1 ripe mango, diced
1 ripe avocado, diced
1/2 yellow onion, thinly sliced
feta cheese, crumbled
Dressing
2 tbsp olive oil
1 tbsp cider vinegar
1 tbsp lemon juice
1 tbsp maple syrup (honey would work too!)
freshly ground pepper (just a dash or two)
1. Split the salad ingredients between 3-4 salad bowls. Sprinkle with some feta.
2. In a jar, combine the dressing ingredients. Shake well, taste. Adjust for sweetness by adding more vinegar or syrup. Drizzle on salad. Enjoy!
