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–+ servings
Ebonie Garnica

Avocado Mango Salad With Pickled Onions For Full GAPS

Ripe mango, avocado, baby romaine and quick pickled onions with jalapeño lime vinaigrette. A Full GAPS raw-fruit snack between meals after the ingredients have been introduced and tolerated. Both components are prepared ahead.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Full GAPS, Salad, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups baby romaine lettuce Washed, dried and torn into bite-size pieces as needed.
  • 4 ripe mangoes Peeled and cut into bite-size pieces.
  • 4 ripe avocados Sliced near serving time.
  • 1 batch quick pickled red onions Each batch starts with 1 red onion; drain before adding.
  • 1 batch jalapeño lime vinaigrette Complete prepared batch.

Equipment

  • Knife and cutting board
  • Measuring cups
  • Large salad bowl or platter Room for 8 cups romaine and all the fruit.
  • Spoon, slotted spoon or fork, and salad servers Scoop the avocados and drain the prepared onions.
  • Salad spinner or clean kitchen towel Dry the washed greens well.

Method
 

  1. Start with the complete quick pickled onions and jalapeño lime vinaigrette already prepared. Wash and dry the baby romaine. Tear large leaves into bite-size pieces, then measure the amount listed in the ingredients and place in a large salad bowl or on a large platter.
  2. Wash the mangoes. Cut the flesh away from the flat pit, remove the peel and cut into bite-size pieces. Add the prepared mango to the romaine.
  3. Wash the avocados. Cut around each pit and separate the halves. Remove the pits carefully, scoop out the flesh with a spoon and cut into slices. Add the slices near serving time.
  4. Lift the prepared quick pickled red onions from their liquid with a slotted spoon or fork. Let excess liquid drain back into the container, then scatter the measured onion batch or batches over the fruit and greens. Do not add the remaining onion liquid.
  5. Stir or shake the prepared jalapeño lime vinaigrette and pour the measured batch or batches over the salad. Gently turn the ingredients with salad servers until coated, keeping the avocado slices intact. Serve immediately.

Notes

The full batch makes 6 to 8 snack portions. The card uses 6 as its base serving number; 2× gives 12 to 16 portions and displays 12 servings. At 2× use 16 cups romaine, 8 mangoes, 8 avocados, 2 batches drained onions and 2 batches vinaigrette.
The 15-minute preparation time is an assembly estimate with both components already made. The quick pickled onions need their own preparation plus one hour in the refrigerator. Their time and the dressing preparation are additional lead time; follow the linked component recipes.
Full GAPS after the raw produce, fruit and dressing ingredients have been introduced and tolerated. Raw mango makes this a fruit snack between meals. Not an early Intro recipe. The dressing contains jalapeño, a nightshade, and pepper heat varies even after seeds are removed.
Drain the prepared onions; their pickling liquid is not the salad dressing. Use the complete prepared vinaigrette batch. Cut avocado near assembly, toss gently and serve immediately.
Keep prepared components and undressed ingredients covered and refrigerated until needed. Refrigerate leftovers promptly and plan for same-day use; dressed leaves soften as they stand. The quick onions are vinegar-pickled, not fermented.

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