We have the most amazing winters, ever. We have beautiful beaches. We have around 250 days of sun per year.
Overall, living in South Florida has a ton of perks, but one of the most exciting aspects of living in the subtropics is mango season. Unless, of course, you're allergic -- if so, we feel sorry for you.
We wait all year for that glorious fruit to flower, bud, and grow. There's nothing like the sweet taste of the season's first mango.
A week later, it's in your smoothies, on your pancakes, in your mojitos, your salsa, and whatever else you can pull out of your hat. After a while, however, you're wondering what the heck do I do with all of these damned mangoes.
See also:
- Too Many Damn Mangoes? Make Strawberry-Mango Muffins (Recipe)
To help out, we asked chef Aaron Johnson of Old Fort Lauderdale Breakfast House for the recipe to his OB House salad with mangoes, avocados, and citrus vinaigrette.
O-B Florida Citrus Vinaigrette
In a blender combine:
1 tablespoon of chopped shallots
2 teaspoons of lime zest
2 tablespoons of freshly squeezed lime juice
¼ cup of freshly squeezed Florida orange juice
1 tablespoon white wine vinegar
2 teaspoons of chives, chopped
2 teaspoons of flat-leaf parsley, roughly chopped
2 ½ teaspoons of Dijon mustard
¼ teaspoon of Florida honey
1 ½ teaspoons of kosher salt
½ teaspoon of black pepper, freshly ground
Blend all ingredients on medium low speed until smooth while adding ¾ of a cup of good, fruity California olive oil in a slow steady stream creating an emulsion.
Yields: 1 cup vinaigrette
Step One: Toss mixed greens, chopped mango, and an appropriate amount of dressing -- you can always add more later, if need be -- in a bowl.
Step Two: Gently place the mixture on a plate, making sure to add some chopped mango sits above the salad greens for color. Add sliced avocado on top.
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