1 cup ripe avocado, peeled and sliced (2 small avocados), divided
1 cup fresh blackberries, divided
⅓ cup plus 2 tablespoons shredded Manchego cheese, divided
¼ cup plus 1 tablespoon salted roasted pepitas, divided
Instructions
In the container of a blender, combine vinegar, ½ cup mango, jalapeño, garlic, and salt. Cover and process until smooth, stopping to scrape sides of container as needed. With blender running, add oil in a slow, steady stream until combined.
Place salad greens in a large bowl or on a serving platter. Add ¾ cup avocado, ¾ cup blackberries, ⅓ cup cheese, ¼ cup pepitas, and ⅔ cup mango to salad greens. Drizzle with ½ cup vinaigrette and gently toss to coat. Top with remaining ¼ cup avocado, ¼ cup blackberries, 2 tablespoons cheese, 1 tablespoon pepitas, and ⅓ cup mango. Serve with remaining ½ cup vinaigrette.
Notes
Kitchen Tip: Pair this salad with grilled chicken or salmon for a hearty offering.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/tangy-avocado-mango-salad-recipe/