French Bean Salad with
Avocado and Mango
Los Angeles Salad Company
1 pound Los Angeles Salad Company
trimmed French green beans
1 cup olive oil
1/2 cup lemon juice
Salt and pepper
1 1/4 cups diced fresh mango
1 1/4 cups diced fresh tomato
1 cup sliced green onions
1/2 tablespoon grated lemon peel
6 cups mixed baby greens
3 avocados
Cook beans in salted boiling water until al dente (about 3 minutes). Transfer into iced
water, then drain. (This can be done ahead of time.)
In a large salad bowl, mix olive oil and lemon juice with salt and pepper to taste.
Transfer two-thirds of this dressing to another bowl and mix in mango, tomato, green
onions and lemon peel.
Add beans and mixed baby greens to the remaining dressing in the salad bowl and
toss to coat. Mound the mixture in the center of 6 plates.
Cut avocados in half, remove the skin and cut each half into 5 wedges. Arrange the
avocado wedges standing up against the French bean salad. Spoon the mango mixture over and around the salad. Makes 6 servings.
Nutritional information: Each serving has 552 calories, 5 g protein,
27 g carbohydrates, 51 g fat, 7 g saturated fat, 0 mg cholesterol, 12 g fiber,
38 mg sodium.
Recipe created by Jean-Pierre Bosc, Mimosa Restaurant, Los Angeles.
