By: Chef Fabio Viviani
¼ cup honey
2 cloves garlic, grated
2 ripe avocados, peeled, pitted and cut into large cubes
3 tablespoons fresh lime juice
½ cup baby kale
½ cup baby spinach
½ cup mixed greens
½ cup olive oil
1 cup shredded roasted chicken
1 ripe mango, peeled, pitted and diced
1 large orange, pith removed, divided in segments
1 shallot, thinly sliced
- Toss the honey, garlic and avocados together to coat the avocado.
- Combine the lime juice, kale, spinach, mixed greens, olive oil, chicken, mango, orange and shallot in a large bowl until dressed. When dressed, add marinated avocado, season to taste and toss until just combined.
*As a side note, you can use leftover turkey, game hen, or pork with this recipe for a fast and easy substitution.
From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 37.