grilled mango salad with avocado & pistachios

Ingredients

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Olive oil

  Salad or cooking

  1 ⅓ tbsp or 18g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ½ tsp or 1g

• Food You Feel Good About Baby Spinach & Arugula Blend

  Fresh - Wegmans

  3 cups or 45g

• Mint Leaf Chip Gelato

  Ciao Bella

  ¼ cup or 50g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Pistachio Mix with Cashews and Almonds

  Salted - Rite Aid

  300g

Directions

1. Preheat a grill or grill pan. Stand up the mango and cut a large slice off of each side of the mango, coming as close to the large flat center seed as possible. Brush the cut surfaces of the mango pieces ("cheeks") with 1 teaspoon of the olive oil. Place cut side-down on the grates and grill over direct medium-high heat until charred and heated through, about 7 minutes, rotating once halfway through grilling. Let stand for 5 minutes.
2. Score each "cheek" into cubes in the peel, not cutting through the peel. Then scoop the cubes out of each peel. Add 1/3 cup packed grilled mango cubes to a blender; reserve remaining cubes.
3. Add the lime juice, salt, pepper, and remaining 1 tablespoon oil to the blender; cover and puree on high speed until creamy. (Note: Drizzle in a little apple cider vinegar or additional extra-virgin olive oil if needed for proper blending.)
4. Arrange the spinach, mint, onion, and avocado onto 2 salad plates or bowls. Spoon half of the grilled mango dressing onto the salads. Sprinkle with the reserved grilled mango cubes and pistachios. Serve with remaining dressing on the side.