Lamb’s Lettuce Salad With Mango and Avocado

Photo: Angie's Recipes

Ingredients

1/2 Mango

1 Romaine lettuce, rinsed

100 grams Lamb’s lettuce, rinsed

1/2 Red onion, finely diced

1/2 Avocado, pitted, peeled and sliced

Dressing:

80 ml Canola oil

80 ml Olive oil

2 tablespoons Raspberry vinegar

1 tablespoon Dried parsley

1 clove Garlic, minced

1 Shallot, chopped

1 teaspoon Honey

1 teaspoon Salt or to taste

1/5 teaspoon Freshly ground black pepper

Preparation

Ol>

Peel and pit the mango, cutting the flesh into 5mm cubes. Place the mango cubes in a large salad bowl. Tear the lettuce leaves into bite-sized pieces and add to the salad bowl alogh with the lamb’s lettuce, and onion.

Li>To make the dressing, in a clean jar, combine the oils and vinegar. Add the parsley, garlic, shallot, honey, salt and pepper. Close the lid and shake furiously until well combined. Pour just enough dressing over the salad to moisten it, then toss to coat evenly. Garnish with the avocado slices and serve.

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About

Lamb’s Lettuce, (Feldsalat auf Deutsch), also sometimes called field or corn salad, has a slightly nutty, tangy flavor. (My husband can't stand it because it's too green;) The name 'lamb's lettuce' appears to stem from the fact that it tastes best during lambing season, and some people also call it 'lamb's tongue', because the leaves resemble small tongues.