I’ve never met her, but she’s part of my vernacular. I know she’s a good friend of Meira‘s and that’s about all I need to know. Well, that and her salads. Every year or so, Randi sends Meira a salad recipe. She’s sent many many salads. But this one – the one that Meira got from Randi who got it from Shevi – is the only one that matters in my book.
This salad is a great, very different from anything I’ve ever tried, summer dish. Only make it when you can find fabulous mangos and avocado. I made a few modifications, but for the most part, this salad is the same one Meira forwarded along to me nearly a decade ago. A decade. The cucumbers are a recent addition, so recent, in fact, that they didn’t make it to pictures.
- 1/3 to 1/2 cup canola oil
- 1/3 cup cider or white vinegar
- ½ t garlic salt
- 2 T sugar
- 2 t spring onion or vidalia onion
- 1 tsp curry powder
- 1 tsp soya sauce
- Lettuce – I usually use baby spinach or red leaf
- Paw Paw (papaya) or mango
- Caramelized nuts – I use almonds
Blend dressing. Add dressing before service.