Roasted Rhubarb And Mango Salad

• 3/4 pound rhubarb, diced in 1/2 inch pieces
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 mangoes, diced
• 1 bunch green onions, thinly sliced
• 2 avocadoes, diced
• 4 ounces pistachios, toasted
• 1 head butter lettuce
• 1/2 lemon, juiced
• 1/4 cup olive oil
• 1/8 cup fresh mint, finely chopped
• salt and pepper to taste

1. Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
2. In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
3. In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
4. Toss salad with dressing and serve.

rhubarb, olive oil, honey, mangoes, green onions, avocadoes, pistachios, butter lettuce, lemon, olive oil, fresh mint, salt

Taken from food52.com/recipes/11997-roasted-rhubarb-and-mango-salad (may not work)