Island Greens with Avocado, Mint, and Mango

Name: Island Greens with Avocado, Mint, And Mango Recipe
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: 8–10
Ingredients: ⅓ cup white cane vinegar or apple cider vinegar; 1 tsp. Dijon mustard; 1 garlic clove, finely chopped; 1 ripe mango, peeled, pitted, and cut into chunks (to make ½ cup purée); ⅔ cup extra-virgin olive oil; Kosher salt and freshly ground white pepper; 1 lb. mixed greens; ¼ cup cilantro leaves; ¼ cup mint leaves; 1 ripe avocado, peeled, pitted, and sliced; 1 red bell pepper, cored, seeded, and thinly sliced; 1 cucumber, peeled and thinly sliced; 1 ripe mango, peeled, pitted, and thinly sliced; ¼ small red onion, thinly sliced; 4 oz. feta cheese, crumbled; Coarsely ground black pepper; Salted plantain chips, for serving

Ripe, juicy mangoes take center stage in both the salad and the dressing in this colorful Caribbean-inflected dish.

Serves
8–10
Time
20 minutes

KELLY MARSHALL

By Michelle and Suzanne Rousseau

Published on January 3, 2024

This crisp green salad with a bright, tangy mango vinaigrette speaks to how the chefs and authors Michelle and Suzanne Rousseau like to cook at their restaurants and at home in Kingston, Jamaica. A celebration of vegetable-driven Caribbean cuisine and the bounty and variety of produce in Jamaica, the dish has become a signature for the two sisters. They shared the recipe with author Klancy Miller for her cookbook For the Culture: Phenomenal Black Women and Femmes in Food.

Featured in: “My Dream Dinner Party Guest List: Every Black Woman in Food,” by Korsha Wilson.

Ingredients

Mango Vinaigrette

⅓ cup white cane vinegar or apple cider vinegar
1 tsp. Dijon mustard
1 garlic clove, finely chopped
1 ripe mango, peeled, pitted, and cut into chunks (to make ½ cup purée)
⅔ cup extra-virgin olive oil
Kosher salt and freshly ground white pepper

Salad

1 lb. mixed greens
¼ cup cilantro leaves
¼ cup mint leaves
1 ripe avocado, peeled, pitted, and sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 cucumber, peeled and thinly sliced
1 ripe mango, peeled, pitted, and thinly sliced
¼ small red onion, thinly sliced
4 oz. feta cheese, crumbled
Coarsely ground black pepper
Salted plantain chips, for serving

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Instructions

Step 1

Make the mango vinaigrette: In a blender, purée the vinegar, mustard, garlic, and mango. With the machine running, gradually add the oil and blend until smooth. Season with salt and white pepper.

Step 2

Make the salad: To a large bowl, add the greens, cilantro, mint, avocado, bell pepper, cucumber, mango, and onion. Sprinkle with feta and season with black pepper. Just before serving, add a couple of tablespoons of the vinaigrette and toss, adding more as needed to evenly coat. Transfer to a chilled platter or individual plates and top with the plantain chips.

Make the mango vinaigrette: In a blender, purée the vinegar, mustard, garlic, and mango. With the machine running, gradually add the oil and blend until smooth. Season with salt and white pepper.
Make the salad: To a large bowl, add the greens, cilantro, mint, avocado, bell pepper, cucumber, mango, and onion. Sprinkle with feta and season with black pepper. Just before serving, add a couple of tablespoons of the vinaigrette and toss, adding more as needed to evenly coat. Transfer to a chilled platter or individual plates and top with the plantain chips.