Avocado, Mango and Pickled Onion Salad with Jalapeño Vinaigrette

By Deliciously Organic
Yield 6-8 servings

Ingredients:

• 1/2 cup raw apple cider vinegar
• 1 cup filtered water
• 1 teaspoon honey
• 1 teaspoon Celtic sea salt
• 1 red onion, thinly sliced

• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1/2 jalapeño, seeds removed
• 1 tablespoon chopped red onion
• 1 teaspoon Celtic sea salt

• 8 cups baby romaine lettuce
• 4 mangoes, cut into bite-size pieces (I prefer Champagne mangos)
• 4 avocados, cut into slices
• 1 recipe picked onions (see recipe above)

Method:

1. Whisk the apple cider vinegar, water, honey and sea salt together in a measuring cup. Place the onions in a medium bowl and pour the vinegar mixture over the top. Let it sit for 1 hour.
2. Place the lime juice, olive oil, jalapeño, red onion and sea salt in a blender and blend until smooth. Taste and add more salt if you prefer.
3. To Serve: Place the lettuce, mangos, avocados and pickled onions in a large salad bowl (or layer it on a large platter as pictured above). Pour the dressing over the top and toss until coated. Serve immediately.