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    Home » Recipes » Easy Recipes

    Mango and Avocado Salad with Balsamic-Lime Vinaigrette

    Modified: Oct 30, 2023 · Published: May 29, 2013 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    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 ⅔ 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

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    Reader Interactions

    Comments

    1. Joanne

      May 30, 2013 at 11:09 am

      I think this salad is super gorgeous as is! That vinaigrette is definitely intriguing....

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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