This was a simple salad of avocado, mango, red onion, grapes and spinach.
Avocados have been exceptionally good this winter. I don’t think there was a time there wasn’t an avocado in the house, either on the table waiting for the first hint of ripeness or in the refrigerator where they keep for an incredibly long time. After cutting up an avocado I usually give it a quick spray of white wine vinegar to keep it fresh.
The mango was some I had cut up and frozen, who knows when. I am terribly negligent about labeling things.
The grapes were the elongated Sweet Sapphire variety, and the red onion was some I had fermented in salt brine.
The salad was served on a bed of torn baby spinach.
Coleslaw is one of my favorite traditional salad dressings. I blended a combination of store-bought coleslaw dressing, jalapeño, a long green chili and cilantro. I removed the seeds from the jalapeño but used the entire green chili, seeds and all, since it was fairly mild. I also added a dribble of lime juice.
This was a refreshing salad with just a hint of heat from the dressing.