(Ensalada de Lechugas con Jicama and Mango)

1 MANGO, peeled, pitted, and diced
1 head of RED OAK-LEAF LETTUCE
1 head of BUTTER LETTUCE
1/2 RED ONION, diced
1/2 JICAMA, cut into thin strips 1/4 inch by 2 inches long
1 AVOCADO, pitted, peeled and sliced

Combine all salad ingredients in a bowl.

Dressing:

1 c. CANOLA OIL
1/2 c. OLIVE OIL
2 1/2 Tbsp. CIDER VINEGAR
1 c. FLAT LEAF PARSLEY, chopped
1/2 c. CILANTRO, chopped
1 clove of GARLIC, chopped
1 SHALLOT, chopped
1 1/2 tsp. HONEY
1 tsp. SEA SALT
1/4 tsp. GROUND PEPPER
Small pinch of CLOVES

Combine all dressing ingredients in a blender and blend until smooth.
Pour just enough salad dressing over the salad ingredients to moisten and toss to coat evenly and serve.