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Avocado With Mango Salad

American.Gourmet's picture
Ingredients
  Ripe avocados 3
  Ripe mango 1 Large
  Dill sprigs/Continental parsley 3 (To Garnish)
  Raspberries 4 Ounce (100 Gram, Fresh Or Frozen)
  Sunflower oil/Vegetable oil 1⁄4 Pint (150 Milliliter)
  White wine vinegar 2 Tablespoon
  Lemon juice 3 Tablespoon (Little Extra Lemon Juice)
  Caster sugar 1 1⁄2 Teaspoon
Directions

GETTING READY
1) Thaw the raspberry partially, if using frozen.
2) In a bowl, prepare vinaigrette, by putting fresh or thawed raspberries, oil, vinegar and 1 Tbsp of lemon juice.
3) Mash all the ingredients well.
4) Leave the mixture for at least 30 minutes.

MAKING
5) After 30 minutes, in a blender, puree the mixture of raspberry and sieve through to remove any seeds and pips.
6) In a clean bowl, transfer the puree and mix sugar init.

FINALIZING
7) On six sides plate, arrange the sauce.
8) At the time of serving, cut and peel the avocados and cut into quarters.
9) Dip avocado quarters into remaining lemon juice.
10) Peel mango and also cut in quarters.
11) On the plate with sauce, arrange the mango slices and avocados over the sauce.

SERVING
12) Serve the platter with garnish of dill sprig and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Side Dish
Dish: 
Dressing, Salad
Interest: 
Holiday
Restriction: 
Vegan, Vegetarian
Ingredient: 
Mango
Preparation Time: 
15 Minutes
Servings: 
4

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