Recipes

Mango Avocado Salad

Emily Jacobs|

Mango Avocado Salad
4 (1 ratings)
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Chef Guillermo Pernot of Cuba Libre Restaurant, a restaurant
 serving “Nuevo-Cubano” cuisine at four U.S. locations, created this recipe featuring marinated Kent mangos, avocados, and 
arugula lettuce with orange vinaigrette dressing. The recipe’s flavors are based on the culinary traditions
 of Cuba, which have Spanish, African, Creole, and Asian
 influences.Recipe by: Cuba Libre Restaurant & Rum Bar’s Concept Chef Guillermo Pernot
Prep Time
30
minutes
Cook Time
5
minutes
Servings
4
Total time: 35 minutes
Ingredients
  • 2 tablespoon rice wine vinegar
  • 2 mangoes, peeled and diced
  • 1 teaspoon granulated sugar
  • 1 tablespoon salt (kosher)
  • 2 teaspoon crushed red pepper, toasted
  • 1 teaspoon whole cumin seed, toasted and ground
  • juice of half a lime
  • ½ cup olive oil
  • 1 fluid ounces champagne vinegar
  • 3/4 cup orange juice concentrate
  • marinated mango
  • 2 avocado, halved, pitted, peeled, and sliced 1/4-inch thick
  • baby arugula
  • prepared vinaigrette
  • cooked shrimp
Directions
  1. Place the mangoes into a bowl. Sprinkle with the sugar and pour over vinegar. Toss to combine. Let sit for 30 minutes.
  2. Whisk all ingredients together in a small bowl. Allow to sit overnight to soften the pepper flakes. Blend well until the pepper flakes are quite small and not noticeable.
  3. Use 1/4 teaspoon red pepper flakes if you are not letting the vinaigrette rest overnight.
  4. Place marinated mango in the center of the plate. Top with the sliced avocado. Toss baby arugula with spicy orange vinaigrette and place on top of the avocado. Finally, place shrimp around the salad.
 
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