From: Chef Ehrline Karnaga, formerly of Valhalla Table, Costa Mesa, CA. Yield: 12 servings.
6 heads Romaine lettuce
3 fresh ripe mangos (9 count, about 18 oz. each), peeled and diced
3 fresh ripe avocados (48 count), quartered
3 cups cooked quinoa
1½ cucumber (20 oz.), peeled and diced
1½ red bell pepper (12 oz.), diced
3 cups tortilla strips
as needed, fresh mango dressing (recipe follows)
Fresh Mango Dressing:
1 large fresh very ripe mango
2 oz. lemon juice
2 oz. orange juice
4 oz. rice vinegar
2 Tbsp. honey
2 tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp. red pepper flakes, optional
12 oz. canola oil
To assemble each salad, toss ½ head of Romaine, 2 oz. diced mango, ¼ of one diced avocado, ¼ cup quinoa, 1½ oz. cucumber and 1 oz. red bell pepper with 2 oz. fresh mango dressing. Top with ¼ cup tortilla strips.
For fresh mango dressing: Puree ingredients in food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups.
PHOTO: National Mango Board
