Mango Macadamia Caprese Salad

I’m all about these 20-minute sexy salads so I dug this one out of my archives. I had a version of this salad in the Cayman Islands a few years ago and I have never been able to get it out of my head since. I was on a press trip and in addition to fun activities, the trip was a nonstop food fest. when I discovered this salad at a restaurant off the hotel property, I knew I had to recreate it when I returned home.

I did so back then and brought it to a summer party. It was a huge hit. Recently I found the pictures I took and decided to finally share the recipe.

Never in a million years would have thought of adding mangos to a Caprese salad but it works beautifully. The salad has a tropical vibe and is perfect for dinner on hot August evenings or a stunning visual feast to bring to a summer party or barbecue.

Mango slices are layered in between tomatoes, mozzarella cheese, and basil. A sprinkling of rich creamy macadamia nuts adds to the tropical feel. I whisked up a simple vinaigrette to accompany the salad using macadamia oil because I already had it in my pantry.

Substitute a light olive oil or any mellow nut oils you may have lying around. If you are improving, use mellow ingredients. You don’t want to distract from the taste of the fabulous salad.

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Mango Macadamia Caprese Salad

Course Salad

Cuisine American

Prep Time 20 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 3 tablespoons Macadamia oil
• 1 tablespoon White balsamic vinegar
• Kosher salt and freshly ground black pepper to taste
• 2 cups salad greens or your favorite lettuce variety
• 2 packages pre-sliced mozzarella cheese
• 4 to matoes
• 1 cup basil leaves
• 2 mangos peeled, pitted and sliced into wedges
• 1/2 cup salted macadamia nuts

Instructions

1. In a small bowl, whisk together the oil and vinegar. Season with kosher salt and freshly ground black pepper to taste.

2. Toss the salad greens in 1 tablespoon of the salad dressing and place in the middle of a large platter.

3. Arrange the following slices in an alternating and repeat pattern around the platter. Tomato, mozzarella, tomato, basil and then mango.
4. Drizzle the rest of the dressing evenly over the top of the salad.
5. Sprinkle the macadamia nuts over the top.
6. Season with additional kosher salt and freshly ground pepper, if desired and serve.

Try some of my other sweet & sexy salad recipes:

Sweet & Sour Carrot Orange Salad

White Asparagus Strawberry Salad

Red Cabbage Carrot Salad with Pecans & Vanilla