1 head red leaf or butter lettuce
2 small cucumbers
2 sticks celery
One ripe avocado
One half ripe mango
1/2 cup dried Michigan cherries
1/2 cup walnuts, broken into pieces and toasted
Wash and dry the lettuce, tear into bite-sized pieces and layer at the bottom of the salad bowl. Slice the cucumber and the celery and mix this in.
Toast the walnuts until slightly brown and crunchy.
Peel and dice the avocado. Slice the ripe sections of the mango off the pit, and dice. Layer the avocado and the mango onto the salad. Sprinkle with cherries. Top with cooled walnuts.
Dress with a mustard vinaigrette and toss, once your guests have admired the presentation:). (You of course should feel free to make your own tweaks, onions if you like them, or some kind of soft cheese, for example.) In this case, we ate the salad with pan-fried yellowtail snapper and roasted rosemary potatoes–yum!
The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
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