Roasted Rhubarb and Mango Salad

By • May 19, 2011 • 2 Comments

Author Notes: Since it's spring and rhubarb is in abundance, I decided to try using it in a savory way (not that there's anything wrong with rhubarb custard pie, quite the contrary!). I wanted to balance the tart with some sweet, though, and mangoes came to mind. The result is a very fresh, flavorful and pretty salad. BlueKaleRoad

Serves 4 generously

  • 3/4 pounds rhubarb, diced in 1/2 inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 mangoes, diced
  • 1 bunch green onions, thinly sliced
  • 2 avocadoes, diced
  • 4 ounces pistachios, toasted
  • 1 head butter lettuce
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 1/8 cup fresh mint, finely chopped
  • salt and pepper to taste
  1. Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
  2. In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
  3. In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
  4. Toss salad with dressing and serve.

Tags: colorful, mango, rhubarb, Salads

Comments (2) Questions (0)


about 3 years ago Sagegreen

I just love your savory use of rhubarb with the sweet mango!


about 3 years ago BlueKaleRoad

Thank you, Sagegreen! My family gave it a thumbs up at dinner last night (a sunny evening made it even better!). I'm intrigued by your Stone Pickled Rhubarb and plan to try it soon.