Servings: 12
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Mango Salad Recipes


  • Mango Dressing (Makes 2 cups, 3 ounces)
  • 10 ounces fresh mango puree
  • 2 ounces fresh lime juice
  • 1 ounce white balsamic vinegar
  • 4 ounces olive oil
  • Salt to taste(no black pepper)
  • Avocado-Chive Oil (Makes about 1/2 cup)
  • 5 ounces avocado oil
  • 1 ounce fresh chives, roughly chopped
  • Mango Beet Salad Mix
  • 16 ounces roasted beets, small-medium dice
  • 16 ounces Fresh Mango, small-medium dice
  • 2 tablespoons parsley, minced
  • 1 ounce Crispy Onions, minced
  • 3 ounces Mango Dressing
  • Salt to taste
  • Toppings
  • 12 ounces goat cheese crumbles
  • Crispy onions, for garnish
  • Micro greens, for garnish
  • Freshly ground black pepper
  • For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix. For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F. Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste. To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.

    Source: Chef  Dave Woolley

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