Continued from Page 17
SPINACH AND MANGO PEPPER
SALAD | PAREVE
Serves eight
2 ripe avocados, cubed
3 tablespoons lime juice, divided
2 ripe mangoes, cubed
1 jalapeno, stemmed, seeded and fi nely chopped
Salt and freshly ground black pepper
1 teaspoon grated lime zest
¼ teaspoon sugar
2 tablespoons chopped parsley,
plus more for garnish
3 tablespoons olive oil
2 red bell peppers cut into slivers
3 cups fresh spinach leaves
In a bowl, combine the avocado cubes with 1 table-
spoon of the lime juice. Add the mango, jalapeno and
salt and mix to combine. Set aside.

In a bowl, combine the remaining 2 tablespoons of
lime juice, the zest, sugar and parsley in a large bowl.

Whisk in the oil until combined. Season with salt and
pepper. Add bell peppers and spinach and toss to com-
bine. Serve in a large bowl or on individual plates.

Note: You can add shredded Monterey Jack or
mozzarella. 18
APRIL 4, 2019
AVOCADO, ONION AND HEARTS OF PALM
SALAD | PAREVE
Serves eight
1 (14-ounce) can hearts of palm, drained,
sliced into rounds
4 ripe avocadoes, diced
1 small red onion, sliced thin
½ to 1 cup pine nuts, toasted
Bibb or red leaf lettuce leaves, shredded
Dressing 1
¼ 3
½ 2
¼ ½
teaspoon minced garlic
cup chopped parsley
tablespoons lemon juice
teaspoon sugar
teaspoons dried dill
teaspoon salt
cup oil
Place all the dressing ingredients in a bowl and whisk
them together. You can also put the ingredients in a
container with a tight lid and shake it to combine. Set
the dressing aside.

In a large salad bowl, combine the hearts of palm,
avocado and red onions. Add the dressing and toss to
coat. Divide the lettuce between eight plates, and mound
the hearts of palm mixture on top. Sprinkle the pine
nuts on top and serve
Note: You can add shredded or grated Parmesan or
mozzarella. JEWISH EXPONENT
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