Mango, Cherry, Avocado Salad sounds like tasty combo

A reader called recently searching for a salad recipe she’d made once and then lost.

After digging through the electronic archive and my stack of newspapers I found the Mango, Cherry, Avocado Salad in Pinch, a free weekly advertising publication produced by The Spokesman-Review’s marketing department.

The salad sounds delicious. The recipe is below.

New cook for the notebook

Staff writer Emily Moore will be taking over Cook’s Notebook.

Moore is a foodie with a fondness for making people smile with her cakes and baked goodies. She’s never afraid to try something new and went to seven local stores this summer searching for a cherry pitter so she could make a pie from the sour cherries she and her boyfriend picked at Green Bluff.

If you have a food question or you are searching for a recipe, you can reach her by sending your request to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to cooksnotebook@ spokesman.com.

Mango, Cherry, Avocado Salad

8 cups spring mix lettuce

3 tablespoons tart cherry juice

1 tablespoon rice wine vinegar

1/2 teaspoon dry mustard

1 teaspoon coriander seeds, coarsely cracked

1 tablespoon honey

1 tablespoon olive oil

Salt and pepper, to taste

1/3 cup diced red onion

2 ripe avocados, peeled, seeded and sliced thin

1 large, ripe mango, peeled, seeded and chopped

1 1/3 cups dried tart cherries

Divide lettuce evenly onto four salad plates, set aside. In a small bowl, whisk together cherry juice, vinegar, mustard, coriander seeds, honey, olive oil, salt and pepper; set aside.

Layer red onion, avocado, mango and cherries evenly atop each plate of lettuce. Drizzle dressing over top and serve immediately.

Yield: 4 servings

Approximate nutrition per serving: 384 calories, 19 grams fat (2.8 grams saturated, 43 percent fat calories), 6 grams protein, 51 grams carbohydrate, no cholesterol, 11 grams dietary fiber, 173 milligrams sodium.