Lion-san at the beach Costa Maya Quintana Roo Mexico

5 cups field greens
1 ripe mango, chopped
1/2 large banana, chopped
1/2 cup fresh pineapple, chopped

Toss ingredients with mango salad dressing.

Mango Salad Dressing
1 large mango, peeled, pitted and roughly chopped
¼ cup fresh lime juice, (2 medium size limes will yield approximately ¼ cup, although yield does vary as some limes are much juicier than others.)
¼ cup fresh orange juice
2 T. honey
½ tsp. cumin
1 clove garlic
½ tsp. salt
⅓ cup extra virgin olive oil
1 T. finely chopped Fresno chili pepper
2 T. finely chopped cilantro
¼ tsp. freshly ground black pepper

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.
Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
Store in refrigerator for up to 1 week. Shake well before using.

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