1 Head Green Leaf Lettuce, Shredded 2 Avocados, Diced 3 To 4 Roma Tomatoes, Diced 1/2 Cucumber, Diced 1 Orange Bell Pepper, Diced 1/2 Small Red Onion, Chopped 1 Mango, Diced 1/4 Cup Pine Nuts, Toasted 1 Cup Jicama, Diced Cilantro Lime Vinaigrette
Toss all ingredients together, except pine nut which are to be used as garnish. Makes approximately 20 1-Cup servings. Recipe may be reduced as needed. Serve with Cilantro Lime Vinaigrette on the side.
2012 Original Recipe - April Ferre
"I wanted to put together a colorful and flavorful salad with a fresh Mexican twist. I tried to gather a variety of colors, flavors and textures. Mango isn't your typical choice, and one could substitute corn and still have a yellow color, if desired, but it would completely change the character of this salad I also thought about adding black beans or sliced olives for one more dimension, but decided to stay with bright, cheerful colors." - April Ferre
