Green Mango & Avocado Salad with Bagoong Vinaigrette

Arrange lettuce or pechay leaves on a serving plate.

Scatter the sliced green mango, avocado cubes, and red onion over the greens.

In a small bowl, combine bagoong, vinegar, sugar, and oil.

Add grated garlic if using, and mix until well emulsified.

Drizzle the vinaigrette over the salad just before serving.

Garnish with toasted sesame seeds and optional crushed kropek or chicharon.