Tropical Summer Salad
Prep Time
15 mins

Use a mandolin on the thinnest setting if you have it, or just slice by hand.

Course: Salad
Cuisine: American
Author: Betsy Edwards
For the Salad
  • 3 cups romaine lettuce
  • 2 seedless cucumbers
  • 1 mango
  • 1 red onion
  • 2 avocados (a bit under-ripe works better)
For the Orange Vinaigrette Dressing
  • 1/2 cup orange juice
  • 1/4 cup red wine vinegar
  • 1/4 cup light olive oil
  • 1 ½ teaspoon Country Style Dijon mustard
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 1 pinch fresh ground pepper
  • 1 teaspoon garlic powder
  1. In a small bowl or jar, whisk together all ingredients for the Orange Vinaigrette Dressing.

  2. Peel the mango, cut it in quarters length-wise and cut out the hard center section.  Then cut each quarter in thin strips or bite-size cubes.  

  3. Thinly slice the cucumbers. 

  4. Peel and very thinly slice the red onion.

MAKE AHEAD NOTE: May be made to this point up to 1 day prior, cover all items and refrigerate.
  1. When ready to serve, remove the seed from the avocados and gently peel.  Slice into thin slices.

  2. Put the lettuce, mangos and cucumber slices in a bowl.  Add desired amount of dressing and toss.

  3. Add avocado slices, season with salt and pepper and serve.