Mango Mozzarella Salad

Mango, Mozzarella and Avocado Salad with Citrus Vinaigrette

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by

Al McFarland
in
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Mango Mozzarella Salad

Mango, Mozzarella and Avocado Salad with Citrus Vinaigrette

Regardless of the season, this Mango, Mozzarella and Avocado salad is sure to please. It’s light, fresh, and satisfyingly crisp and flavourful. The citrus vinaigrette brings the whole dish together perfectly, adding just the right level of sourness to balance the dish.
This one works well as either a starter, a side, or a full main course.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Salad
Cuisine: Global
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Citrus Vinaigrette
  • 1/2 cup orange juice freshly squeezed
  • 1 tbsp orange zest
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1/4 tsp chili flakes
  • 1/4 tsp Kosher salt
Salad
  • 1 cup fresh mango cubed
  • 1 cup mozzarella cheese cubed
  • 1 cup avocado cubed
  • 1 tsp lemon juice
  • 1/4 cup pepitas toasted
  • 1/2 cup microgreens
  • 1/4 tsp Kosher salt
  • 1/8 tsp black pepper freshly ground
  • spray oil

Equipment

  • microplane
  • citrus juicer
  • small saucepan
  • whisk
  • small mixing bowl
  • small frying pan
  • cooking rings
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Zest and juice orange, measure and separate ingredients.
Cooking + Assembly
  1. Add orange juice to saucepan and bring to a simmer over medium heat, whisking occasionally. Continue to cook until the juice is reduced by half and set aside to cool.
  2. Add the cooled orange juice to mixing bowl with olive oil, honey, orange zest, chili flakes, and salt. Whisk the ingredients until fully combined. Cover and place in the the fridge.
  3. Toast pepitas in a small frying pan over medium heat for 3-5 minutes in lightly brown and aromatic. Remove and set aside.
  4. Cut mozzarella into small cubes – approximately 1/4 inch in size. Peel and cut mango into cubes of the same size.
  5. Core, peel, and cut avocado into cubes, immediately drizzling with lemon juice in order to prevent browning. Sprinkle avocado with salt and pepper.
  6. Place a greased cooking ring on a serving plate and use it as a mold to layer the ingredients in equal proportions beginning with the avocado, followed by the mozzarella, and then mango. Place the layered salad in the fridge for at least 30 minutes to allow the ingredients to firm up.
  7. Remove from the fridge and remove the cooking ring. Drizzle the salad with vinaigrette and top with toasted pepitas and microgreens. Serve immediately.

Notes

  • Feel free to mix up the ingredients with this one. For example, substitute papaya or oranges for the mango, top with rocket lettuce or pea shoots, or replace with toasted walnuts, sesame seeds, or slivered almonds instead of the pepitas.
  • As with any recipe, the use of a good quality olive oil is important here.
  • I’ve used a fresh buffalo mozzarella for this salad, but you can always use either a regular mozzarella, or change things up entirely by using a light Emmental or Jarlsberg, or even a ripe Gorgonzola or Blue cheese.