Recipe courtesy of California Milk Advisory Board (realcaliforniamilk.com)
Makes 4 servings
The Dressing:
½ c. canola or sunflower oil
¼ c. fresh lime juice
1 small shallot, finely diced
Salt and pepper, to taste
In a small bowl, whisk together oil, lime juice, and shallot; add salt and pepper to taste. Set aside at least 30 minutes for flavors to blend.
The Salad:
2 oz. mixed baby greens
2 ripe medium avocados (about 8 oz.), halved, pitted, peeled, and sliced
2 ripe mangos (about 2 lbs.), peeled, pitted, and sliced
1 lime, thinly sliced
¾ c. crumbled Real California Queso Blanco, Queso Fresco, Cotija or Feta cheese
1 oz. Real California Dry Jack cheese shavings (see tip)
2 T. finely chopped fresh cilantro
Arrange greens on plates. Arrange avocado, mango, and lime slices on top and drizzle with dressing. Sprinkle with queso blanco, Dry Jack, and cilantro and serve.
Tips: A vegetable peeler works well for shaving the cheese. For a heartier version, top with a few fresh bay shrimp.