Ingredients:
Dressing:
- ¾ cup extra-virgin olive oil
- ¼ cup freshly squeezed lime juice (from 2 limes)
- ¼ cup minced shallot
- 1 Tbsp fish sauce
- 1 tsp granulated sugar
- ¼ tsp minced garlic
- Kosher salt and black pepper
- ½ cup chopped cilantro leaves and tender stems
Salad:
- 1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
- 2 ripe mangoes, sliced or cubed
- 8 ozs. snap peas, trimmed and thinly sliced on the diagonal
- 2 ripe avocados, sliced or cubed
Preparation:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving. Step 1
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing. Step 2
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling. Step 3