Tomato-Avocado Salad with Champagne® Mango-Citrus Vinaigrette

Tomato-Avocado Salad with Champagne® Mango-Citrus Vinaigrette

Serves 4
Meal type Main Dish, Quick Fix, Salad


  • 1 10 oz packet of mixed or spring greens
  • 1 medium avocado (seeded, peeled and sliced)
  • 2 Roma tomatoes (cut in wedges)
  • 1 orange (zested and juiced)
  • 2 Champagne® mangos (peeled and seeded)
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup canola oil
  • salt and pepper (to taste)


Step 1 In a blender, puree all vinaigrette ingredients (orange zest, juice, mango, vinegar, honey, soy sauce, mustard, salt, pepper) except the oil on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Salt and pepper to taste
Step 2 Combine greens, avocado and tomato in a salad bowl, mix well. Serve salad on a plate and add just enough of the Mango Citrus Vinaigrette to coat the greens.


This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.