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3/4 cup guava or mango puree (available at specialty stores)
1/2 cup grapeseed oil
2 tbsp. pear balsamic vinegar
2 tbsp. chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
1 bag baby mixed greens
1/2 cup toasted pistachios
3 oz. smoked Gouda cheese, shredded
1 basket strawberries (stemmed and sliced) or grape tomatoes
1/2 cup shaved carrots
12 slices English cucumbers
In a medium saucepan, heat puree over medium heat and reduce by half. Remove from heat and let cool. Put puree through a strainer in a mixing bowl. Slowly whisk in oil, vinegar and basil. Season with salt and pepper.
Place enough mixed greens for 4 salads in a separate mixing bowl. Add dressing, pistachios, cheese, strawberries and carrots. Toss all ingredients and season to taste. Arrange 3 cucumber slices around the edge of each salad plate and place salad mixture in the center.