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Ingredients
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Salad
Sauce Adour (creamy, slightly tangy mango-avocado dressing)
Finishing drizzle & garnish
Method
Prepare produce
Wash little gem lettuce heads, shake off excess water, then pat dry. Trim the stem end and separate leaves if serving loose; alternatively keep each head whole for halved presentation.
Peel the mango if using for purée and dice a portion for the salad: reserve about 2 tbs diced mango for garnish and use the rest (or an additional small mango) to make 1/4 cup purée. To dice: slice off cheeks, score flesh, invert and cut away from skin, then chop.
Halve the avocado lengthwise, remove the pit, peel or scoop out flesh. Slice or fan into 8–10 mm (about 1/3 inch) slices. Toss slices lightly with a few drops of lime juice to prevent browning if not using immediately.
Thinly slice radishes and finely snip chives. If using microgreens, rinse and gently dry them.
Make Sauce Adour
Blend dressing
In a small blender or using an immersion blender in a jar, combine 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1/4 cup mango purée, 1 tbsp lime juice, 1 tsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1 tbsp olive oil and optional 1/8 tsp hot sauce. Blend until smooth and emulsified.
Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. Adjust acidity or sweetness with additional lime juice or honey to taste. If the dressing is too thick, thin with 1–2 tsp water or more lime juice until it reaches a pourable but creamy consistency.
Assemble salad
If serving little gem halves: cut each head in half lengthwise. Arrange halves or separated leaves on a large platter or on individual plates with the cut side up.
Distribute avocado slices and reserved diced mango over and between the little gem leaves. Scatter thinly sliced radishes and microgreens or herbs evenly across the salad.
Drizzle about two-thirds of the Sauce Adour evenly over the salad (reserve some dressing to serve at the table). Use a spoon to get under leaves so dressing coats inner leaves as well.
Season the assembled salad with the 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, sprinkled evenly.
Finish with a light drizzle of 1 tsp extra-virgin olive oil and sprinkle toasted sesame seeds or chopped toasted nuts if using.
Garnish with snipped chives and serve immediately with reserved dressing on the side.