Mango, Vegan Mozzarella, and Young Lettuces and Greens
When the early signs of spring emerge, there's nothing quite like a fresh and vibrant salad to celebrate the season. Fresh garden greens and lettuces still delight and amaze me. I grow buttercrunch and bibb lettuce, arugula, romaine, and a wonderful mesclun mix - so, as you can see, for most of the spring, summer, and fall, I'm eating lots and lots of salads!
Ingredients
- 2 small ripe mangoes
- 2 small heads lettuce or mixed greens
- 1 ball (4-6oz) fresh vegan mozzarella
Instructions
- Prepare the Dressing - In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined. Set aside.
- Assemble the Salad - On a large platter or individual plates, arrange the early spring greens as the base of the salad. Scatter the diced mangoes over the greens, followed by the torn or sliced vegan mozzarella.
- Assemble the Salad - On a large platter or individual plates, arrange the early spring greens as the base of the salad. Scatter the diced mangoes over the greens, followed by the torn or sliced vegan mozzarella.
- Drizzle the Dressing - Just before serving, give the dressing a quick whisk to ensure it is well mixed. Drizzle the dressing over the salad, coating the ingredients evenly. Use as much or as little dressing as desired, depending on your preference.
- Toss and Serve - Gently toss the salad to combine all the ingredients and coat them in the dressing. Ensure the mango, vegan mozzarella, and greens are well distributed. Serve the salad immediately and enjoy its fresh flavors.
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