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Avocado, Mango Salad, Red Curry Vinaigrette

Chef Alan Shepard,
Step’N Out

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

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