Mango & Avocado Salad with Cotija and Tangy Basil Dressing
Ingredients
Tangy Basil Dressing
- ½ cup tightly packed, ~1.5 ounce or 1 ½ bunches fresh parsley or other herb of your choice (while the leaves are the best part, it’s okay to use some of the stems here too)
- 2 tablespoons white balsamic or champagne vinegar
- 2 tablespoons fresh lemon juice, ~1/2 lemon or a bit more
- 1/4 cup + 2 tablespoons, 80g plain 2% fat or higher content greek yogurt or skyr
- 2 garlic cloves, whole and unpeeled
- 1/4 cup olive oil, 60g
- 1/2 teaspoon sea salt
- black pepper, to taste
Salad
- 2 avocados, sliced
- 2 mangos, sliced
- 2 heads butter lettuce, chopped roughly
- 1/4 cup diced red onion, (about 1/4 red onion)
- 1/2 cup cotija cheese
Instructions
Make the dressing
- Place all ingredients in a blender and blend until smooth.
Make the salad
- Pour about 1/4 cup or so of the dressing in the bottom of a big bowl.
- Add in butter lettuce and using tongs, toss to lightly coat the lettuce in the dressing.
- Add mango, red onion, avocado, and cotija on top, along with a bit more of the dressing. Serve immediately.
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