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Mixed Baby Greens, Mango, Avocado and Pine Nuts in a Pineapple-Tarragon Vinaigrette


For the Salad:

7-8 cups (1.7-1.9 liters) mixed baby greens (I used one package of Dole’s “Sassy Baby Blend” with spinach, arugula, mizuna and radicchio)

1 mango, sliced, or a ripe Packham or Bartlett Pear, cored and sliced (use pear for the ACD)

1 just-ripe avocado, peeled, cored and sliced

1/4 cup (60 ml) lightly toasted pine nuts

2 green onions, white and light green parts only, sliced

For the Dressing:

1 cup (240 ml) fresh pineapple chunks

1 cup (240 ml) fresh peeled cucumber chunks

1/4-1/3 cup (60-80 ml) fresh cilantro leaves, to your taste

2 green onions, white and green parts only, cut in chunks

2 tsp (10 ml) dried tarragon, or 1 Tbsp (15 ml) fresh

1/4 cup (60 ml) extra virgin olive oil, preferably organic

3 Tbsp (45 ml) fresh lemon juice

10 drops plain or lemon flavored stevia liquid



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