Mango, Orange & Avocado Spring Salad

It’s days like this that make me wish I owned a convertible – sunny, 78, and not a cloud in the sky!

Perhaps a different kind of “convertible” than I drove in high school though…

I’m pretty sure they don’t even make the tiny bumper cars otherwise known as Geo Trackers anymore. It was the car I inherited from my older brother when I turned 16, drove all through high school, and cleverly (…) named The Track Attack. I know.

Even though it weighed approximately 100lbs, and I felt as though I’d fly off the side of the road and into the sunset if I went faster than 40 miles per hour in her, I still have very fond memories of my first whip.

Whenever the weather got nice, my friends and I would fling back the top and remove the detachable back, then cruise around town with the wind whipping through our hair blasting everything from Tiffany to Dr. Dre and singing along at the top of our lungs. Then we’d fill up the tank for $.98/gallon. Gosh, those were the days!

I turned the keys over to my little brother when I went away to college so that he and others could continue the fun. And by others I mean the men that once stole our beloved Tracker out of my parent’s driveway and were found sleeping in it two blocks away later that day.

Just say no, people!

Anyway, the moral of the story is, a convertible would have been nice to cruise around in during this unbelievably unbelievable day, but a functioning sun roof and jog under the sun will have to suffice – until I get my Mini Cooper Convertible, that is. ;)

After said run I whipped up a super satisfying, no-cook springy supper – Mango, Orange & Avocado Salad.

Ok, I know I say this a lot – but seeeeeeeriously, if you’ve got to make one thing right away, it is this salad. Refreshing, energizing and you don’t have to cook a thing!

Start by segmenting 1 orange. Cut the top and bottom off, slice the peel and pith off by following the curve of the orange, then slice between the segment membranes to pop them out.

Next, peel and chop 1 mango. Cut the bottom off, peel the skin with a sharp knife or vegetable peeler, then cut the two “cheeks” off the pit and chop into bite-sized pieces.

Turn your attention to 1 avocado next. Slice the avocado in half by cutting around the seed and twisting the two halves apart. Then use a spoon to pop out the seed, or gently tap a knife blade into the seed and twist it out. Scoop out the avocado flesh, or do what I do and peel the skin off, then chop.

Toss the orange segment, chopped mango and avocado with a zippy homemade vinaigrette.

Just combine the juice of 1 lemon, 2 Tablespoons apple cider vinegar,

1/4 cup extra virgin olive oil, and 1 teaspoon agave nectar (or honey.)

Add in salt, pepper and 1 shallot that’s been microplaned or minced and shake, shake, shake!

Add the chopped fruits onto a bed of baby lettuces, top with cashews, more pepper, and a drizzle of that dressing.

Mango, Orange & Avocado Spring Salad

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Description

Mango, Orange & Avocado Spring Salad is refreshing, satisfying, and so simple to make!

Ingredients

Serves 2

• juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 2 Tablespoons apple cider vinegar
• 1 teaspoon agave nectar (could use honey)
• 1 shallot, microplaned or finely minced
• salt & pepper
• 1 orange, segmented
• 1 mango, chopped
• 1 avocado, chopped
• 6oz baby lettuce blend
• 1/4 cup cashews

Directions

1. Combine lemon juice, extra virgin olive oil, apple cider vinegar, agave nectar, shallot and salt & pepper in a jar or bowl. Shake or whisk to combine. Toss orange segments, chopped mango and chopped avocado with the dressing. Divide lettuce between two plates, then top each plate with half the fruit mixture and half the cashews. Finish with a sprinkle of pepper, if desired.

Notes

Inspired by Healthy, Happy Life

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.