Avocado, Mango Salad, Red Curry Vinaigrette by Chef Alan Shepard of Step'N Out

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