Mango Blood Orange Salad With Huckleberry Vinaigrette


3 inches large, ripe mangos, peeled, seeded and diced into ½ cubes
4 blood oranges, peeled and seeded with membranes removed, sliced horizontally int
3 tablespoons coarsly chopped spearmint leaves
Huckleberry vinaigrette (recipe to follow)
1 tablespoon thawed frozen huckleberries, or, in a pinch, huckleberry jam
2 teaspoons honey (omit honey if using huckleberry jam)
1/4 teaspoon salt
1 teaspoon Dijon mustard
Freshly ground salt and pepper to taste


Wash fruit and spearmint leaves and dry thoroughly.
Prepare fruit and spearmint per ingredients list.
In a large, non-reactive bowl (I like to use glass because the salad is so pretty) combine the mangos, blood orange slices and chopped spearmint and toss to distribute evenly.
If not serving immediately, salad may be covered tightly with plastic wrap and kept in the fridge for up to 24 hours.
Steps for Huckleberry Vinaigrette:
Combine all dressing ingredients in a small, non-reactive bowl and blend well with a fork or small whisk. (Dressing may be made ahead and kept in the fridge in a tightly sealed container for up to a week.)
Just prior to serving, pour dressing over salad and gently toss to ensure fruit and mint are thoroughly coated with dressing.


This is a recipe that I love to make in late winter when blood oranges begin to show up in the produce section of your favorite mega-mart. It's bright and cheerful and reminds me that warmer weather will be returning...eventually! This is a great accompaniment to salmon and other types of baked or grilled fish, as well as for roasted poultry of many varieties.


4.0 servings


Wednesday, August 25, 2010 - 9:22am


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