Ingredients
Dressing
1/3 cup packed cilantro leaves
1/4 cup sesame seeds, lightly toasted
1/4 cup pepitas (pumpkin seeds), lightly toasted
2 teaspoons chopped shallots
2 teaspoons chicken boullion granules
3 tablespoons lime juice
1 tablespoons white wine vinegar
2 tablespoons water
1/2 cup olive oil
Salad
8 cups herb salad mix
1 large firm-ripe mango, halved, pitted, peeled, thinly sliced
3 small avocados, halved, pitted, peeled, sliced
1/2 cup coarsely crumbled queso fresco
Preparation
Put dressing ingredients in blender and puree until smooth. Season with salt and pepper.
Toss salad mix in large bowl with enough dressing to coat. Divide salad among 8 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado. Sprinkle cheese over salad.
