Mango and Avocado Salad with Balsamic-Lime Vinaigrette
Easy,  Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Mango and Avocado Salad with Balsamic-Lime Vinaigrette

I had a coupon for $5 off a cookbook from a local wholesale club. I mean, I was clearly obligated to buy one, right? I actually don’t own a ton of cookbooks. I learned this recently since we remodeled our studio, and I finally got to display my cookbook collection on the shelves above one of the desks. So a couple new ones won’t hurt. Anyway, I chose Gwyneth Paltrow’s new-ish cookbook after flipping through several contenders. I had heard good things about her recipes, and the book is just beautiful. The photography really is stunning. And her recipes are pretty darn healthy, which I love. This is the first recipe I chose to make from it, and it turned out great! I didn’t spend the time slicing the mango and avocado all pretty and alternating it. I was worn out from a loooooong day in toddler-ville, a looming deadline for my part-time job, and a desire to get dinner on the table quickly. And it tasted just fine without the pretty plating. I had to go to a health food store to find rice syrup for the dressing. It was nice – not quite as sweet as agave or honey.

Mango and Avocado Salad with Balsamic-Lime Vinaigrette

Mango and Avocado Salad with Balsamic-Lime Vinaigrette
It’s All Good – Gwyneth Paltrow

2 ripe mangoes, peeled, pitted, and thinly sliced
2 ripe avocados, peeled, pitted, and thinly sliced
Coarse sea salt
1 batch Balsamic-Lime Vinaigrette (recipe below)
A small handful of fresh basil leaves

Alternate slices of mango and avocado on a serving platter and scatter with a pinch of sea salt.

Drizzle with the Balsamic-Lime vinaigrette; tear the basil leaves and sprinkle them over the top.

Serve immediately.

Balsamic-Lime Vinaigrette

Makes about 2/3 cup

2 tablespoons balsamic vinegar
2 tablespoons brown rice syrup
1 tablespoon freshly squeezed lime juice
¼ cup plus 2 tablespoons extra virgin olive oil
Coarse sea salt
Freshly ground pepper

Whisk the vinegar, brown rice syrup, and lime juice together in a mixing bowl.

Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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