This is a yummy salad that my mom made when I was visiting home last. It was so tasty I had to share the recipe. The only issue is that the vinaigrette was made with passion fruit juice concentrate, and I had a look at the label and its full of added sweeteners. I've made it again with orange juice concentrate (which still might be a little iffy for a stick paleo follower) but at least there aren't any added sugars. Be sure to check the label when you buy yours, and feel free to try it with fresh squeezed orange juice and let me know how it turns out! This recipe is modified from epicurious.


  • 3 tbsp orange juice concentrate, thawed
  • 3 tbsp minced shallot
  • 4 tsp Sherry wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp whole coriander seeds, coarsely cracked
  • 3 tbsp olive oil
  • 2 bags mixed lettuce
  • 1 mango, peeled, pitted and sliced
  • 2 avocados, peeled, pitted and sliced
  • 1/2 cup pecans


  1. In a small bowl whisk together the orange juice, shallots, vinegar, mustard and coriander seeds, then slowly blend in the olive oil
  2. In a large bowl combine the lettuce, mango, avocado and pecans
  3. Drizzle the dressing on top of the salad and toss to coat

Preparation time: 10 minutes | Number of Servings: 4