Mango and Avocado Salad

I didn't publish a recipe this week, because I was focused on kitchen tools. If you're starving for one, here's a quick salad I made last night, that got great reviews.
Mango and Avocado Salad
2 ripe mangoes
2 ripe avocados
3 plum tomatoes
1/2 a lemon
A small handful of fresh cilantro
Vinaigrette (see below)
  1. Peel, core and cut each fruit into large, bite size chunks. Do the avocados last, to prevent browning.
  2. Squeeze lemon over fruits..
  3. Chop or tear cilantro and add..
  4. Add vinaigrette a tablespoon at a time until you like the taste..
Vinaigrette can be as simple as 1 tablespoon vinegar to 3 or 4 tablespoons olive oil, plus salt and pepper. Classic French versions add Dijon mustard and herbs. Lately, I've like using sherry vinegar and rice wine vinegar in equal parts, and peanut oil and olive oil in equal parts, with a little lemon juice:
1/4 cup Sherry vinegar
1/4 cup rice wine vinegar
3/4 cup peanut oil
3/4 cup olive oil
Juice of half a lemon
Salt and fresh ground pepper

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