Mango-Summer Crisp Salad

Name: Mango-Summer Crisp Salad
Total time: 40 min
Ingredients: 5 ounces (140 grams) lettuce or other greens (I used Verdini Summer Crisp Lettuce); 1 cup cooked farro (optional); 2 small English cucumbers, sliced into matchsticks; 1 mango, sliced into matchsticks; 3–4 large radishes, sliced into matchsticks; 1 large avocado, cubed; 1 large jalapeño pepper, seeded and finely diced; 1 cup Ta’amti Feta Cheese, crumbled; 3/4 cup chopped roasted and salted pistachios; sumac, for sprinkling; 1/4 cup Gefen Olive Oil; zest of 1 orange; 1/2 cup freshly squeezed orange juice; 6 tablespoons freshly squeezed lime juice or Tuscanini Lime Juice; 1/2 cup fresh basil chiffonade; 1 teaspoon sumac (don’t leave this out!); 3/4 teaspoon Gefen Salt; 1/2 teaspoon Pereg Black Pepper

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Ingredients

5 ounces (140 grams) lettuce or other greens (I used Verdini Summer Crisp Lettuce)
1 cup cooked farro (optional)
2 small English cucumbers, sliced into matchsticks
1 mango, sliced into matchsticks
3–4 large radishes, sliced into matchsticks
1 large avocado, cubed
1 large jalapeño pepper, seeded and finely diced
1 cup Ta’amti Feta Cheese, crumbled
3/4 cup chopped roasted and salted pistachios
sumac, for sprinkling
1/4 cup Gefen Olive Oil
zest of 1 orange
1/2 cup freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice or Tuscanini Lime Juice
1/2 cup fresh basil chiffonade
1 teaspoon sumac (don’t leave this out!)
3/4 teaspoon Gefen Salt
1/2 teaspoon Pereg Black Pepper