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The Quintessential Summer Salad: Guest Blogger

We first became enamored with Annie Dean earlier this year after stumbling across her site AnnieDean.com. Combining tips for entertaining and etiquette, this modern day Miss Manners proves that you can juggle a hectic lifestyle (did we mention she’s a lawyer?) and still be ultra chic. This week she’s sharing her five easy tricks to make spring a little more fabulous. 

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There’s no better summer mal than a light, fresh, and healthy salad. Get your gal pals together and serve one up on mismatching vintage china with pressed linen napkins to keep things casual-chic. Lately I’ve been serving wine Italian-style in these juice glasses from Fishs Eddy, $1.49 each. And even if you’re dining for one, don’t forget the red lipstick. Read on to get my recipe for mango avocado salad with shredded chicken and goat cheese:

Mango-Avocado Salad with Shredded Chicken & Goat Cheese

  • 1 bag or box arugula
  • 2 avocados, cubed
  • 2 cups cut mango
  • 1 cup pine nuts
  • 4 oz goat cheese, crumbled
  • 1 rotisserie chicken, shredded
  • Juice of 1 lime
  • Olive Oil
  • 1 Shallot, diced
  • Salt & Pepper

In the bottom of a large mixing/salad bowl, add shallot, lime juice, a dash of salt & pepper, and roughly ¼ cup olive oil. Whisk until emulsified. Taste and adjust olive/citrus ratio as desired. Add arugula. Toss arugula with dressing so that arugula is evenly coated. Add mango, avocado, shredded chicken, goat cheese and pine nuts (reserving a handful). Toss. Serve salad and top each serving with salt, pepper, and remaining pine nuts.

Finally, pair with sauvignon blanc.

Make your table spring ready with this bright Jonathan Adler salad bowl.

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