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
Ingredients
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3/4 pound
rhubarb, diced in 1/2 inch pieces
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1 tablespoon
olive oil
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2 tablespoons
honey
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2
mangoes, diced
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1 bunch
green onions, thinly sliced
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2
avocadoes, diced
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4 ounces
pistachios, toasted
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1
head butter lettuce
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1/2
lemon, juiced
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1/4 cup
olive oil
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1/8 cup
fresh mint, finely chopped
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salt and pepper to taste
Directions
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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.
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In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
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In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
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Toss salad with dressing and serve.
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