Green Salad (v) Recipe

Peel and dice the ripe mango into roughly 1/4-inch cubes so they hold texture. Combine diced mango, red bell pepper, finely minced red onion or shallot, chopped cilantro, lime juice, salt, pepper and optional jalapeño in a bowl. Gently toss to combine. Taste and adjust salt or lime as needed. Refrigerate while preparing other components so flavors meld.

In a small jar or bowl, add lemon juice, honey and Dijon mustard. Whisk or shake to combine. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper and taste — adjust honey for sweetness or lemon for brightness. Set aside at room temperature.

Heat and Fry

Separate the thinly sliced shallot into rings and pat dry with paper towels to remove excess moisture. Pour oil into a small saucepan to a depth of about 1/2 inch and heat over medium-high until shimmering (about 325–350°F / 160–175°C). Test with one slice—if it sizzles gently, oil is ready.

Fry in Batches

Working in small batches, carefully add a handful of shallot slices to the hot oil and stir to prevent sticking. Fry until golden brown and crisp, about 1.5–3 minutes depending on thickness. Use a slotted spoon to transfer fried shallots to a paper towel–lined plate. Immediately sprinkle with fine salt. Repeat until all shallots are fried.

Allow fried shallots to cool to room temperature; they will crisp further as they cool. Store in an airtight container if making ahead (use within 1–2 days).

Chicken: If adding chicken, slice a cooked chicken breast (rotisserie or grilled) into strips or bite-sized pieces. Warm briefly if desired.

Koji Pork Belly: Warm pre-prepared koji pork belly in a skillet over medium heat until just heated through and slightly caramelized on edges, about 2–4 minutes. Slice to serve.

Fried Avocado: Slice an avocado in half, remove pit, scoop out halves and slice. Lightly dust slices in seasoned flour (flour + pinch salt + pepper), dip in beaten egg, then coat in panko. Fry in 350°F (175°C) oil 1–2 minutes per side until golden. Drain on paper towels and sprinkle with a pinch of sea salt. (Alternatively, shallow-pan fry in 2 tbsp oil, turning gently.)

Place the mixed salad greens and optional torn green leaf lettuce in a large bowl. Add about half of the honey-lemon vinaigrette and toss gently to coat evenly. Add more vinaigrette sparingly — the mango salsa will add brightness and moisture.

Arrange dressed greens on individual plates or a serving platter. Spoon generous dollops (about 2–3 tbs each) of mango salsa across the top of the salad so pieces remain intact and colorful.

Scatter fried shallots over the salad for crunch. If using an add-in, arrange warmed chicken, koji pork belly slices, or fried avocado on top or to the side.

Finish with a light sprinkle of toasted sesame or sunflower seeds if using, and a tiny pinch of flaky sea salt. Serve immediately so fried shallots and avocado stay crisp.