TWIST Eats: Butter Lettuce with Mango, Goat Cheese and Mighty Mint Dressing

This time of year, I am looking for ways to use my overgrown mint! Even I can’t drink enough Mint Juleps to use it all before it gets too cold. I was so happy when Twist Yoga teacher, Katrina, shared this delicious salad with mint dressing! It’s perfect for me: easy, fresh, tasty, and I can make ahead and keep it in the fridge for the week.

On a busy night, I simply chopped some kale (surprise) and tossed it with the Mighty Mint dressing and threw on some hemp seeds, avocado, and sliced almonds. Perfection. But, for the next event, I’ll be making the salad recipe below. Enjoy!

Courtesy of Bride and Groom Cookbook

Butter Lettuce with Mango, Goat Cheese and Mighty Mint Dressing

4 cups lightly packed torn butter lettuce leaves
kosher salt and freshly ground pepper
1/2 cup roughly chopped mango
1/4 cup macadamia nuts, roasted and salted, roughly chopped
2 T crumbled goat cheese
2 T finely chopped green onions, both white and green parts
3 T Mighty Mint Vinaigrette

Put lettuce in large bowl and season lightly w/kosher salt and pepper to taste. Add the mango, macadamia nuts, goat cheese, and green onions and toss with enough vinaigrette to coat, Serve immediately

Might Mint Vinaigrette
3/4 cup olive oil
1/2 cup firmly packed mint leaves
1/4 cup white wine vinegar
1 T plus 1 t dijon mustard
1 T plus 1 t honey
1/4 t kosher salt
freshly ground pepper

Combine the olive oil and mint in a blender and blend until pureed, about 15 seconds. Add the vinegar, mustard, honey, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinaigrette will be too thick. The vinaigrette will keep, covered and refridgerated, for up to 1 week.