Strawberry Mango Salad

Sonoma Modern American
Presented by Executive Chef Tim Groody

Strawberry Mango Salad

Serves 4


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.


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.