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Fruit, Side or Appetizer, Vegetables

Caribbean Salad

Likely not to be served on board a ship (at least, not after the first day or two), this salad (and variants) is common through the Caribbean and southern United States.

Serves: 4-6


  • 1 large head of Boston or similar lettuce OR 3-4 Belgian endives.
  • 1 large, ripe avocado (sliced thin or julianned)
  • 2 large cucumbers (peeled and cored, sliced)
  • 1 large mango (julianned)

oil and vinegar dressing

  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ½ cup cider or balsamic vinegar (You may substitute lime juice for vinegar for a more Caribbean flavor)
  • 1 ½ cups olive oil
  • ½ cup red wine (optional)


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