Servings: four to six.
A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.
In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.
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I've made this salad several times and it gets rave reviews every time. Sometimes I've substituted baby spinach for the greens depending on the season and people's preferences. It goes great with Middle Eastern and Mediterranean foods. Depending on availability, I've done other substitutions too, especially for the kiwi. It's always such a hit!
So good! There were no leftovers. I'll skip the kiwi next time because it didn't need it. We all loved it. More Deborah Madison recipes please!
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