2 ripe mangos
2 navel oranges
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro leaves
1 tbsp. Alessi IMP White Wine Vinegar
4 tsp. San Marc Olive Oil
2 tsps. honey
* zest of 2 oranges
Cut pineapple into bite-size pieces. Cut mangos lengthwise into thirds, cutting as close to the seed as possible. Discard center sections with seeds. Score remaining pieces in a 1/4-inch grid-like pattern, from cut-sides just to the skin; turn pieces inside out and cut cubes from skin.
Zest oranges; take care to zest only the outer portion of the peel, avoiding the bitter white pith. Set zest aside. Cut away remaining peel and white pith. Hold oranges over a large bowl to catch juice while cutting orange from between segments into same bowl.
Toss pineapple, mango, red onion and cilantro with orange segments.
Combine dressing ingredients in a small bowl. Drizzle over salad, toss and serve.
Calories: 110, Cholesterol: 0mg, Sodium: 0mg, Carbohydrates: 23g, Dietary Fiber: 3g, Protein: 1g, Iron: 2, Calcium: 4, VitaminC: 80%, VitaminA: 45%
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