This recipe combines the mango and avocado – two of Miami’s favorite back yard tree fruits.
The mangos delicious tropical ambrosia compliments the rich buttery avocado flesh.

INGREDIENTS

Makes 4 Servings

• 1 Teaspoon Jalapeño, minced
• 2 Tablespoons Lime Juice, freshly squeezed
• 1 Tablespoon Thai Fish Sauce
• 1 Teaspoon Light Brown Sugar
• 1 Tablespoon Peanut Butter
• 1 Tablespoon Cold Water
• 2 Tablespoons Coconut Milk
• 1 Tablespoon Spiced Rum
• 1 Tablespoon Cilantro, freshly chopped
• 1 small Shallot, minced
• 1 Large Ripe Mango, peeled
• 2 Medium Avocados, each cut in half, seeds removed, peeled
• 2 Heads Organic Bibb lettuce, cleaned
• 2 Tablespoons Toasted Peanuts

DIRECTIONS

To Prepare the Peanut Dressing:

In a medium sized bowl, whisk together the jalapeño, lime juice, fish sauce, sugar, peanut butter, water, rum and coconut milk.
Stir in the cilantro and shallot.

To Prepare the Salad:

Cut the flesh of the mango from both sides of the stone, then slice with a thin bladed knife, to fan out the flesh.
Similarly slice each half avocado into a fan.
On 4 large plates arrange the bibb lettuce leaves with a fan of mango and avocado.
Drizzle with peanut dressing and garnish with toasted peanuts.