Avocado, Mango and Orange Salad with Honey-Sesame-Lime Dressing

Name: Avocado, Mango and Orange Salad with Honey-Sesame-Lime Dressing
Ingredients: 3 large, ripe avocados, seeded, peeled and sliced crosswise; 4 ripe mangoes, peeled and the flesh cut into ¾-inch cubes; 3 small, seedless oranges, peeled and the membranous pith pared away with a sharp knife, then sliced into thin disks (parallel to the equator); 2 green onions, both white and green, thinly sliced into disks; 1 small hothouse (English), cucumber, peeled and thinly sliced into disks; ¼ cup of coriander leaves, coarsely chopped; Honey-Sesame-Lime Dressing; 8 large leaves of red romaine lettuce, washed and drained; 8 large leaves of red romaine lettuce, washed and drained; 2 tablespoons of macadamia nuts, coarsely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

As with so many of Hawai’i’s plants, the first avocado plants in Hawai’i were grown by Don Francisco de Paula y Marín, the premier Spanish horticulturist and friend of King Kamahameha. They probably emigrated from Central Mexico, because the Spanish terms for the plant, ahuacate or aquacate, come from the Aztec word ahuacati. Now three varieties are grown in Hawai’i, one from the West Indies, another from Guatemala and the third from Mexico.

Ingredients

Vegetarian
Gluten-free

Ingredients

Method