The Pioneer Woman Tasty Kitchen
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Tropical Summer Salad with Sesame-Ginger Dressing

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Level: Easy

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Description

An incredibly bright and light dish celebrating summer that can be served as an appetizer or even a main course.

Ingredients

  • FOR THE DRESSING:
  • 1 Tablespoon Toasted Sesame Seeds, Roughly Crushed
  • 1 Tablespoon Finely Minced Shallots
  • 1 clove Garlic, Finely Minced
  • 1 piece (1/2-inch Size) Ginger, Grated
  • 1 Tablespoon (heaping) Dijon Mustard
  • 1 Tablespoon Honey Or Agave
  • 2 Tablespoons Rice Wine Vinegar
  • ½ cups Extra Virgin Olive Oil
  • 2 pinches Red Pepper Flakes (more Or Less To Taste)
  • 2 pinches Black Pepper
  • ⅛ teaspoons Kosher Salt
  • FOR THE SALAD:
  • 5 cups Greens (spinach, Arugula, Romaine, Kale Etc.)
  • ½ whole Small Ripe Mango, Peeled And Sliced
  • ½ whole Small Pink Grapefruit, “supremed”
  • 1 whole Small Kiwi, Peeled And Sliced
  • 1 piece (3-inch Size) Cucumber, Peeled And Sliced
  • 1 whole Small Avocado, Peeled And Sliced
  • 3 ounces, weight Goat Cheese Crumbled
  • ¼ cups Toasted Macadamia Nuts

Preparation

For the dressing:
In a jar, add dressing ingredients. Secure lid tightly and shake vigorously for a minute until combined and emulsified. Taste and adjust with salt and pepper as needed. Set aside.

For the salad:
Divide greens between large plates. Top each plate with mangos, grapefruit supremes, kiwis, cucumbers, avocados, goat cheese and nuts. Drizzle 2–3 tablespoons of the dressing over each plate and serve.

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