Serves 6-7

Ingredients

For the Salad:

8 cups of arugula leaves, cut in half (make sure they are cleaned well!)

1-2 cups of parsley, loosely chopped

(feel free to also add your favorite greens.  Kale would probably be good, but I don’t have access to it in China.  I’d stray away from Romaine or Butter lettuce.  You want more of the stringy type leaves, or maybe even fennel, chopped.)

2-3 whole mangoes, sliced in long strips (again, up to you.  Shave the skin off first, and then just cut straight into the middle.)

2-3 avocados, diced

5-6 shallots, sliced thinly

1 lime or 1/3 cup lime juice

2 Thai chillis, deseeded and then sliced thinly (tiny red ones)

For the Dressing:

1/2 cup of olive oil

2 Tbsps of dijon mustard (I prefer the one with seeds)

1 Tbsp of honey (not syrup.  Don’t substitute it!)

1 lemon or 1/3 cup lemon juice

1-2 Thai chillis, deseeded and chopped

salt and pepper to taste

Directions:

Soak sliced shallots in lime juice for about 10 minutes.

In a large bowl, mix all greens, mangoes, and avocadoes.

In a blender chopper, blend all ingredients for dressing.  Blend for a couple of seconds, just to make sure the ingredients mix well together.  Make sure no big chunks of chilli are left, other wise your mouth will be in for a surprise.

Pour over dressing and shallots, and mix.  Ready to serve!