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Island Salad With Shallot-Soy Vinaigrette

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Ingredients Nutrition

  • 14 medium onion, coarsely chopped
  • 3 tablespoons balsamic vinegar
  • 1 large shallot, coarsely chopped
  • 1 12 tablespoons soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 3 tablespoons oil
  • 1 tablespoon finely chopped cilantro
  • salt & freshly ground black pepper
  • 14 lb French haricots vert or 14 lb thin green beans
  • 12 lb mesclun
  • 12 Hass avocado, thinly sliced
  • 12 mango, peeled and thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 12 medium cucumber, peeled and thinly sliced


  1. In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.
  2. Add the oil and blend until smooth. Transfer to a small bowl, add the cilantro and season with salt and pepper.
  3. Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.
  4. Drain and rinse under cold water.
  5. In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing.
  6. Mound the salad on plates and serve.

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