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Minori Limoncello Salad

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Minori is a town situated along the Amalfi coast. It is banked on one side by hills covered with amazing lemon groves that yield the lemons for making Limoncello (the famous lemon-flavored liqueur served as a digestive after meals).

This salad is inspired by my time in Minori. Enjoy it with a nice glass of Italian Red and finish the meal off with a shot of Limoncello…

Salute !!!! Chef MM

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Minori Limoncello Salad

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE SALAD

  • 1 pack spring mix
  • 1 mango- cut into ½ inch cubes
  • 1 English cucumber- skin removed and cut into ½ inch semi-circles
  • 3 kiwi fruits- cut into cubes
  • 1 pack blackberries
  • 1 orange- skin and pith removed and cut into segments
  • ½ fennel bulb- cut into thin slivers
  • 6 mini peppers- cut into semi-circles
  • Poppy seeds for garnish

FOR THE DRESSING

  • ½ cup good olive oil
  • ¼ cup balsamic vinegar
  • 1/3 cup Limoncello liquor
  • Lots of coarse salt & black pepper

Instructions

Whisk the ingredients for the dressing together and set aside.

To assemble the salad -Arrange the lettuce on a platter. Top with the cucumber slices and fennel slivers. Scatter with the assorted fruit and peppers and sprinkle with poppy seeds. Sprinkle with a handful of fresh torn basil and drizzle with the dressing just before serving.

SERVES 4

Notes

I love avocado and add it to everything and anything I can. So add it to this salad if you want a creamy element. You can also add some walnuts or almonds if you want a little crunch.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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