Chef Alan Shepard,
Buttery avocado and tart mango add refreshing notes to the lingering heat of the red curry dressing.
1/2 cup fresh basil leaves, firmly packed
1 Tbsp red curry paste
1 Tbsp liquid honey
1 cup extra virgin olive oil
1/2 cup white wine vinegar
1 ripe avocado, peeled and sliced
1 ripe mango, peeled and sliced
bunch of bean sprouts
bunch of spring mix
1/4 red onion, diced
4 cherry tomatoes, sliced
Place vinaigrette ingredients in blender and purée. Add more oil or vinegar to taste. Set aside in refrigerator. Vinaigrette holds for one month.
In a bowl, add salad ingredients, except tomatoes. Add vinaigrette and gently toss until salad is completely coated. Serve on chilled plates and garnish with tomatoes.
Yield 2 servings