Island Salad With Shallot-soy Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/4 medium onion, coarsely chopped
• 3 tablespoons balsamic vinegar
• 1 large shallot, coarsely chopped
• 1 1/2 tablespoons soy sauce
• 1 teaspoon finely grated fresh ginger
• 3 tablespoons oil
• 1 tablespoon finely chopped cilantro
• salt & freshly ground black pepper
• 1/4 lb french haricots vert or 1/4 lb thin green beans
• 1/2 lb mesclun
• 1/2 hass avocado, thinly sliced
• 1/2 mango, peeled and thinly sliced
• 1 small red bell pepper, thinly sliced
• 1/2 medium cucumber, peeled and thinly sliced

Recipe

• 1 in a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.
• 2 add the oil and blend until smooth. transfer to a small bowl, add the cilantro and season with salt and pepper.
• 3 cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.
• 4 drain and rinse under cold water.
• 5 in a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing.
• 6 mound the salad on plates and serve.