Roasted Rhubarb and Mango Salad
Serves 4 generously
3/4 pounds rhubarb, diced in 1/2 inch pieces
1 tablespoon olive oil
2 tablespoons honey
2 mangoes, diced
1 bunch green onions, thinly sliced
2 avocadoes, diced
4 ounces pistachios, toasted
1 head butter lettuce
1/2 lemon, juiced
1/4 cup olive oil
1/8 cup fresh mint, finely chopped
salt and pepper to taste
Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
Toss salad with dressing and serve.
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