Prep 10 mins
Cook 0 mins
First had this in a little cafe at Rylstone, which is a tiny place near Mudgee, NSW Australia. The chef was kind enough to give me the recipe.
- Put lettuce leaves in serving bowl, throw in everything else.
- To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
- Keep in fridge.
Excellent was the verdict from family :) I couldn't decide between the avocado and the mango so added both. I also added some chopped red peper which I had on hand. I used spring onion in place of the red onion. Topped it all off with some toasted cashew nuts. Thanks for a great 'Keeper' :) Update; May 2009: This time doubled the amounts of ingredients & added in some black & green grapes & cherry tomatoes cut in halves along with the mango, avocado, red onion, spring onions & red pepper. This was a big hit at the pot luck I took it too :) I really enjoy this salad and make it often.
What a wonderful salad. I enjoyed all the flavors and textures very much. Everything blended beautifully together to create a remarkable treat. I used french shallots, sweet red onions, ripe avocado and romaine lettuce, with my bbq chicken, so good. Thanks so much for sharing your stolen recipe. :) Updated: This salad is so good, I made it again, this time using a beautiful ripe yellow mango. Next time I will make it using both the avocado and the mango for a truly decadent treat. This is a wonderful recipe that I have added to my keeper box. It is so delicious, light and refreshing. I love the ease in making the dressing, so simple, so delicious. The best luncheon on these long hot summer days.
I had a little left over chicken so made this for my lunch, I used red onion and avovado..yummm, love the dressing.