Ingredients
3 cups cubed peeled ripe mango, divided
2 tablespoons lime juice
1 teaspoon vegetable oil
1 teaspoon ground coriander
1/2 teaspoon fine sea salt
6 cups mixed baby field greens
2 cups sliced strawberries
3 tablespoons thinly sliced fresh basil leaves
3 tablespoons chopped pistachio nuts
Preparation
Place 2 cups diced mango in a food processor and finely chop. Add the lime juice, oil, coriander, and salt. Process until smooth, scraping sides of bowl once.
In a bowl, combine remaining diced mango, the salad greens, strawberries, and sliced basil. Toss lightly and divide between 6 chilled salad plates, drizzle with dressing and sprinkle with chopped pistachios.
