After a few very busy weeks at my day job and three consecutive weekend trips away, I’m excited to get back in the kitchen to experiment with new recipes. These past few weeks I have mostly relied on tried and true, quick meals to tide us over. And take out, of course. But that’s all about to change as summer rolls in and the produce is too bountiful to pass up.
Back to this recipe though. It’s a take on a global dish that we made into a main, super healthy meal. It’s very tangy because of all the citrus and fruits that go into it, but it also has that creamy avocado texture that’s so alluring in a salad. The peanut oil is a must, giving the dish a distinct flavor and rounding out the citrus notes. We put this over some beautiful butterhead lettuce that we got from our CSA (shout out, Little Farm Stand!) to make it a complete, filling, good-for-you meal.
- 1 head Butterhead Lettuce
- 2 Mangoes
- 2 Avocados
- 1/2 cup Parsley
- 1/4 cup Peanut Oil
- 2 Limes
- 1 Jalapeño
- 2 Mangoes
- 2 medium Oranges
- 2 tsp Unsweetened Shredded Dried Coconut
- Kosher Salt and Pepper
Here’s what I did:
In a large bowl, whisk together the chopped parsley, peanut oil, juice of both limes, juice of half an orange, the seeded and minced jalapeño, and a dash of salt and pepper.
Peel the other one and a half oranges and cut into segments. Peel, pit and chop the ripe mangoes and avocados. Add the fruit chunks and the shredded coconut to the bowl with the dressing, gently mixing together. Adjust the salt and pepper seasonings to taste.
Serve over chopped butterhead lettuce or whatever fresh, hearty lettuce you have on hand.
A few notes, FYI:
We got the base recipe from Saveur’s The New Classics Cookbook. We love this book and get inspiration from it all the time. For instance, try this kale and avocado salad that I wrote about back in February. The best part about the book is that they organize the index by country, so you can easily get global inspiration for your next meal.