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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe on a Pakistani recipe site while looking for a middle Eastern salad to bring to a book club dinner featuring a vegetable curry. Changed it a bit for my tastes and purpose. Ingredients:
2 mangoes, peeled and cubed |
2 avocados, peeled and cubed |
1/2 cup walnut pieces |
1/2 head iceberg lettuce, shredded |
1/2 medium red onion, very thinly sliced |
for the creamy parsley dressing |
1 clove garlic, crushed |
1 teaspoon italian parsley, finely chopped |
1 teaspoon dijon mustard |
2 tablespoons lemon juice |
1/4 cup olive oil |
Directions:
1. To make the dressing: put all ingredients in a small food processor and process until thick. Or you can put mustard and garlic in a mixing bowl and gradually whisk in the olive oi to form a dressing. Mix in parsley and lemon juice and season to taste with salt and pepper.
2. Gently combine the mango and avocado cubes and the red onion with the dressing. Serve over the shredded lettuce and sprinkle with walnut pieces right before you serve. (Or you can put the lettuce on a platter and spoon the mixture over the lettuce - it makes a pretty presentation for a group.)
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