In every market of Thailand, vendors abound who sell avocados. Large, sweet, mellow and creamy yellow in color, they are reminiscent of Florida avocados. In Sara Buri, my guide, Rijani first introduced me to the wonderful combination of Thai avocado, mango and lime juice. This recipe begins with that foundation and builds a bit of heat into the sweetness by using a small bit of cayenne pepper. If you have difficulty locating Florida avocados, substitute Haas avocados and brush lightly with honey prior to slicing to provide a bit of additional sweetness. Combining arugula with red oak leaf lettuce offers a crisp bitterness to the fruit and dressing. Using candied ginger as a topping rather than grated fresh ginger in the dressing adds a hint of ginger without being overwhelming. Flavor Tier 3 offers an easy method of peeling the mango while capturing all of the incredible juices.
2 c red oak leaf lettuce, torn into medium small pieces
2 c arugula
1 large ripe mango
1 Florida avocado (can substitute 2 small Haas avocados)
Honey Lime Dressing
½ c fresh lime juice (about 4 limes)
zest of 3 limes, divided
2 T extra virgin oil
¼ c orange blossom honey
½ t cardamom
1/8 t cayenne pepper
2 T candied ginger, chopped
Wash the red oak leaf lettuce and the arugula. Tear the lettuce into large pieces. Place in a large bowl. Add the arugula and toss.
Place lime juice, zest of two limes, olive oil, honey, cardamom and cayenne pepper in a small bowl and whisk until blended. Pour ¼ cup of dressing over salad in bowl and toss. Evenly divide the lettuce mix on six salad plates.
Using a sharp knife cut one side of the mango away from the pit. Hold the cut mango in one hand. Using a glass drinking glass, carefully slide the lip of the glass between the fruit and the skin at the bottom of the mango half. Slide the glass to the top of the mango separating the fruit from the skin. Place fruit on cutting board and discard peel. Cut into long slices. Repeat with other side of the mange. A thin circle of fruit will remain around the pit. Peel and cut away from the pit. Chop this fruit into small chunks. Sprinkle on top of lettuce mix. Cut the avocado in half. Remove the pit. Cut each half into half. Carefully peel back the peeling from each quarter. Place on cutting board. Cut quarters into 4 slices.
Arrange mango and avocado slices evenly on top of the lettuce mix on each plate.
In a small saucepan over high medium heat, cook remaining dressing until reduced by half, approximately 3-5 minutes. Drizzle evenly over the salads.
Evenly sprinkle chopped candied ginger and remaining lime zest over each salad.