Basil, Mango, Endive Salad
Basil, Mango, Endive Salad
4
10 minutes
15 minutes
American
salads
This is a truly delightful salad…uplifting to brighten even the gloomiest days, and fresh enough to cool the steamiest. Well balanced, it offers the palate a little bit of everything – a little sweet, a little savory, the tiniest hint of spice, herbal notes with some toasty crunch and soft, fruity flesh. For the body, it boasts a generous dose of antioxidants and Vitamins A, C, and E, along with the almond-based iron and protein. Try it out and bring a little sunshine to your salad.
Ingredients
- 4 endive
- 1-2 fresh mango
- ½ C toasted sliced almonds
- 2 Tbls fresh basil, chiffonade cut
- ¼ C Gustare Basil EV Olive Oil
- 3 Tbls Gustare Jalapeno Lime Balsamic Vinegar
- zest of 1 lime
- 1/8 tsp Gustare Fleur de Sel
- 1/8 tsp freshly ground pepper
Directions
Preheat oven to 350 degrees. Spread almonds in single layer on sheet tray brushed with Gustare Basil Olive Oil. Toast 15 minutes and allow to cool.
Meanwhile, whisk olive oil, balsamic, lime zest, sea salt and pepper in separate bowl. Set Aside.
Carefully pull apart endive leaves and rinse. Arrange on serving plates.
Cut mango into ½ inch cubes.
Divide evenly, and top endive leaves with mango.
Rinse and pat dry basil leaves. Stack them, roll them tightly together from base to tip, and slice crosswise into thin strips or “ribbons” to chiffonade.
Sprinkle over mango.
Scatter toasted almonds evenly over salads.
Drizzle with dressing. Enjoy!
