Avocado-Mango Salad w/Pickled Shallots and Pistachios
Serves 4 to 6
Enjoy the balance of peppery greens with a bit of sweet from local fruit. This salad tastes is a beautiful side to seared or grilled fish, veal, or as a main course topped with seared ahi or halibut.
1 medium shallot (1 to 2 oz), sliced into very thin rings
2 tbsp Champagne or Rice vinegar
3 tbsp Extra-Virgin Olive Oil
1 tsp Red Wine vinegar
2 cups baby arugula, watercress or spring mix
1/4c roasted, salted pistachios, coarsely chopped
1 tbsp thinly sliced mint
1 tbsp thinly sliced basil
Freshly ground black pepper
3 medium firm-ripe avocados, pitted, peeled and sliced lengthwise 1/4″ thick
2 kiwis, peeled, halved, and sliced 1/4″ thick
1 medium mango seeded, peeled, and sliced lengthwise 1/4″ thick
Directions: In a medium bowl, toss the shallot with Champagne or Rice vinegar and a pinch of salt. Set aside for 10-20 minutes, stirring once. Drain the shallot into a small bowl, reserving the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar. In a separate medium bowl, toss 1 tbsp of the vinaigrette with the pickled shallots, arugula (or watercress), pistachios, mint, basil, 1/4tsp salt, and a few grinds of pepper. Arrange the avocado, kiwi and mango on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with arugula mixture and serve immediately.