juice of 1 lime
1 tablespoon sherry vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1/2 teaspoon minced chili pepper
1 teaspoon ground coriander
1/3 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped basil or flat-leaf parsley
kosher salt and freshly ground black pepper to taste
1 mango
1 avocado
3 cups frisee or curly endive lettuce, cleaned & cut
into bite-size pieces
1 ounce toasted cashews, chopped

Method:

Mix lime, vinegar, soy, oil, chili, coriander, tomato, cilantro, basil, salt and pepper in a small bowl. Set aside. Peel and slice mango into 1/4-inch slices. Do the same with the avocado. Put the lettuce on an oval platter. Lay the mango and avocado slices on top, alternating. Pour dressing over and top with chopped cashews. Serves 3 to 4.

by Mark Midnite