Red and green romaine hearts with avocado, mango, and ginger from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 8) by Annie Somerville

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Notes about this recipe

  • anya_sf on June 18, 2021

    I used 2 large hearts of green romaine, 2 mangos, 2 avocados, and 2 Tbsp pine nuts as a base for a main course salad, topped with grilled tuna, to serve 3. Used a cube of crushed ginger in the dressing so it was easy to shake in a jar. There was extra dressing to drizzle over the fish. Very tasty.

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