Avocado Mango Salad

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Dressing: – 1/2 cup canola or sunflower oil – 1/4 cup fresh lime juice – 1 small shallot, finely diced – Salt – Pepper Salad: – 2 ounces mixed baby greens – 2 ripe medium avocados (about 8 ounces), halved, pitted, peeled, and sliced – 2 ripe mangos (about 2 pounds), peeled, pitted, and sliced – 1 lime, thinly sliced – 3/4 cup crumbled Real California Queso Blanco, Queso Fresco, Cotija or Feta cheese – 1 ounce Real California Dry Jack cheese shavings (see tip) – 2 tablespoons finely chopped fresh cilantro : Hispanic Dairy recipe.find-buy

recipe.directions

Note: For a heartier version of this salad, you can top it with a few fresh bay shrimp.

Prep time: 20 minutes, plus time for dressing to blend

To make dressing: In a small bowl, whisk together oil, lime juice, and shallot; add salt and pepper to taste. Set aside at least 30 minutes for flavors to blend.

To make salad: Arrange greens on plates. Arrange avocado, mango, and lime slices on top and drizzle with dressing. Sprinkle with queso blanco, Dry Jack, and cilantro and serve. Serves 4.

Tip: A vegetable peeler works well for shaving the cheese.

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