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Mango Avocado Salad

Homemade vinaigrette makes this salad shine
Mango and Avocado Salad
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Chef Guillermo Pernot of Cuba Libre Restaurant, a restaurant
 serving “Nuevo-Cubano” cuisine at four U.S. locations, created this recipe featuring marinated Kent mangos, avocados, and 
arugula lettuce with orange vinaigrette dressing. The recipe’s flavors are based on the culinary traditions
 of Cuba, which have Spanish, African, Creole, and Asian
 influences.

Recipe by: Cuba Libre Restaurant & Rum Bar’s Concept Chef Guillermo Pernot

Ingredients

For the mangoes

  • 2 Tablespoons rice wine vinegar
  • 2 mangoes, peeled and diced
  • 1 Teaspoon granulated sugar

For the dressing

  • 1 Tablespoon salt (kosher)
  • 2 Teaspoons crushed red pepper, toasted
  • 1 Teaspoon whole cumin seed, toasted and ground
  • Juice of half a lime
  • ½ Cup olive oil
  • 1 fluid ounces champagne vinegar
  • 3/4 Cups orange juice concentrate

For the salad

  • marinated mango
  • 2 avocado, halved, pitted, peeled, and sliced 1/4-inch thick
  • Baby arugula
  • Prepared vinaigrette
  • Cooked shrimp

Directions

For the mangoes

Place the mangoes into a bowl. Sprinkle with the sugar and pour over vinegar. Toss to combine. Let sit for 30 minutes.
 

For the dressing

Whisk all ingredients together in a small bowl. Allow to sit overnight to soften the pepper flakes. Blend well until the pepper flakes are quite small and not noticeable. 

Use 1/4 teaspoon red pepper flakes if you are not letting the vinaigrette rest overnight. 

For the salad

Place marinated mango in the center of the plate. Top with the sliced avocado. Toss baby arugula with spicy orange vinaigrette and place on top of the avocado. Finally, place shrimp around the salad.