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Sonoma Modern American
Presented by Executive Chef Tim Groody
Strawberry Mango Salad
Serves 4
Mango
1 mango peel and cut in cubes
2 T lemon juice
1 shallot minced
1 T chiffonade basil
3 T extra virgin olive oil
Cut mango off seed in 4 pieces. Cut in ½" chunks. Scrape the remaining mango off the seed. With the side of your knife smash pieces to pulp. Place in a large bowl. Add lemon juice, oil, shallot and basil. Toss to marinate. Let sit up to one hour. Adjust acid if mango is sweet.
Salad
4 cups romaine chopped in bite sized pieces
6 strawberries cut in 4 pieces
½ cup toasted macadamia nuts
Toss mango with strawberries and romaine. Divide on plates. Sprinkle with macadamia's. Serve and Enjoy!!!!!!
Add grilled salmon, pork or chicken to make it a meal.
