Since I had this at Shannon and Oscar's, I have been hooked. Of course, my recipe is not 100% the same as I did not get it fom Shannon.. Just improvise as I usually do... You can always change the ratio - I love mangoes, so the mangoes will always be big in volume. And if you are eating alone and not entertaining, or everybody else does not mind the pungent goodness, just load up on the onions and garlic.
1 just-ripe sweet mango (too ripe and it gets mushy)
1 just-ripe avocado (ditto)
1 red onion the size of a golf ball(love those Aussie ones)
2 handfuls of mixed salad leaves
1 clove garlic (chopped finely)
4 tbsp olive oil
2 tbsp white wine vinegar
a touch of Dijon mustard (what is happening to Maille Dijon? Can't find a single jar at the supermarket shelves)
1/2 teaspoon sugar (omit if mango is very sweet)
a pinch of salt
a. Cut mango, avocado and onion into cubes. Mix into salad leaves.
b. Mix garlic, olive oil, vinegar, mustard, salt and sugar well.
c. Pour onto the mango-avocado-onion-leaves and toss just before serving.
Top with freshly ground black pepper.
It really is an easy and refreshing salad... Goes really well with BBQ chicken. Enjoy!