Mango and Avocado Carpaccio Salad with Pomegranate Molasses and Pistachios
A stunning no-cook summer salad with fanned mango and avocado slices over peppery greens, finished with Bulgarian feta, crushed pistachios, and a drizzle of pomegranate molasses. Fresh, beautiful, and ready in under 20 minutes.
Ingredients
- 1 large Hass avocado, pitted and peeled
- 1 large mango (Tommy Atkins or Kent variety) peeled
- 1 handful baby arugula and spinach mix
- 2 tbsp Bulgarian feta crumbled
- 1 handful Turkish Pistachios roughly crushed
- 1 drizzle pomegranate molasses approx 1-2 tbsp
Instructions
- Peel and pit the avocado. Place each half flat-side down and slice lengthwise into thin, even slices using a sharp knife.
- Peel the mango. Slice off the two cheeks, lay each flat, and slice lengthwise into thin strips as uniform as possible.
- Arrange the arugula and spinach mix in the center of a large round plate, creating a small mound of greens.
- Fan the mango and avocado slices alternately around the greens in a circular pattern, overlapping slightly as you work your way around the plate.
- Crumble the Bulgarian feta over the center greens and any exposed fruit slices.
- Scatter the crushed pistachios over the top.
- Finish with a generous drizzle of pomegranate molasses across the entire salad.
- Serve immediately.
Notes
- No mandoline needed. A sharp chef's knife and a semi-firm avocado and mango will give you clean, beautiful slices.
- Choose a semi-ripe mango for easier slicing and better structure. Fully ripe mangoes can be too soft to hold their shape.
- Bulgarian feta is creamier and tangier than standard feta and is highly recommended here, but any good quality feta works.
- Pomegranate molasses can be found at Middle Eastern grocery stores or online. Do not skip it — it is what makes this salad.
- Best served immediately after assembly. If prepping ahead, slice everything and refrigerate separately, then assemble right before serving.
- To crush the pistachios, place them in a zip-lock bag and press with the flat side of a knife or a rolling pin.