Ingredients Weight Measure
Lettuce, assorted 1-1/2 lbs.
TABASCO® brand Original Red Sauce 1 oz.
Garlic clove, peeled 1 ea.
Basil leaves, fresh 15 ea.
Extra virgin olive oil 1 cup
Salt 1 tsp.
Mangoes, ripe, large 6 ea.
Tomato, medium large slice 1 ea.
Red onion, medium, fine slice 1 ea.
Hass avocados, ripe, medium, sliced 3 ea.
Banana chips, dried 3 oz.
Pine nuts, natural, unsalted 1-1/2 oz.


  1. Wash and tear lettuce into bite-size pieces. Soak in cold water.
  2. For the dressing, in a blender or food processor, combine TABASCO® Sauce, garlic, fresh basil, olive oil and salt. Blend until basil is speckled, not pureed. Pour into a medium bowl; set aside.
  3. For the salad, peel the mangoes with a potato peeler. Place the mango on a cutting board and cut downward vertically along each side, following the contour of the pit. You should have two large pieces of mango. Repeat with remaining mangoes.
  4. To make a fan: place the mango pieces flat-side down. Cut lengthwise, 8 slits, equal distance apart, leaving 1" uncut at one end. Carefully transfer the mango slices onto a platter.
  5. Drain the lettuce well. For each serving, arrange lettuce at the bottom of a flat plate. Layer tomatoes, onions and avocados.
  6. Dip the mango slices in TABASCO®-basil dressing sauce. Place generously covered mango, flat-side down, on top of greens. Gently push on the center of the mango to "fan out."
  7. Top salad with banana chips and pine nuts. Serve with additional dressing on the side.

Yield: 12 servings