Source: Valley Health
This unique salad provides a perfect balance of sweet and spicy. The dressing also makes for a refreshing finish.
1 bunch mint, chopped
1 tsp. agave
2 oz. white balsamic vinegar
Salt to taste
Peppermill with black pepper to taste
4 cups mixed baby greens
40 peppado peppers (sweet piquanté peppers)
2 diced mangos
4 oz. sliced almonds
2 sliced avocados
- Dice mango and place to side.
- Chop mint and place in bowl.
- Core pineapple and remove seed from mango; purée until smooth. Mix with mint. Add agave and white balsamic vinegar; mix well. Season with salt and ground pepper.
- In bowl, mix 1/2 cup mixed greens, 5 peppers, 1/4 of diced mangos and 1/2 ounce dressing. Lightly toss. Place on cold plate and top with 1/2 ounce sliced almonds & 1/4 of avocado.