Loft Signature Salad Recipe

Blend dressing

Place 1 cup chopped ripe mango, 1/4 cup extra-virgin olive oil, 2 tbs white wine vinegar, 1 tbs fresh lime juice, 1 tsp honey (or agave), 1/2 tsp Dijon mustard, 1 tbs chopped shallot, 1/2 tsp grated fresh ginger, 1/2 tsp fine sea salt and 1/4 tsp black pepper into a blender or food processor.

Blend on high until completely smooth, about 30–45 seconds. If dressing is too thick, add up to 2 tbs water, 1 tbs at a time, and blend until you reach a pourable but slightly creamy consistency.

Taste and adjust seasoning: add a little more salt, pepper, lime juice, or honey/agave to balance sweetness and acidity. Transfer dressing to a covered container and refrigerate while preparing the salad (can be made up to 2 days ahead).

Prepare produce: wash and spin-dry mixed salad greens thoroughly and refrigerate until chilled. Halve cherry tomatoes, thinly slice the English cucumber, thinly slice red onion, dice 1 cup mango for the salad, and slice the avocado just before serving to prevent browning.

Toast almonds: in a small dry skillet over medium heat, add 1/4 cup sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and cool.

Assemble salad: in a large salad bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thin cucumber slices, 1 cup diced mango, and 1/4 cup thinly sliced red onion. Gently toss to combine.

Dress salad: drizzle about 3–4 tbs (about 45–60 ml) of the signature mango dressing over the salad (start with less — you can add more to taste). Toss gently and evenly to coat all components without bruising the greens.

Finish and serve: arrange sliced avocado on top, sprinkle with toasted almonds and microgreens or basil if using. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, or to taste. Serve immediately.