Vegetarian Recipes

Chef Noel Cunningham Mango, Avocado & Cucumber Salad with Scotch Bonnet – Balsamic Herb Vinaigrette

“This healthy salad is bursting with fresh, tropical flavors. Featuring cucumber, avocado, and mango, it is dressed with a slightly sweet and tangy dressing with a hint of spice for delightful kick.” Chef Noel Cunningham, Cuisine by Noel

(Makes 4 servings)

Ingredients

2 mangoes, cubed

1 avocado, cubed

1 cucumber

For the Vinaigrette:

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp. honey

Salt and ground black pepper to taste

1 Tbsp. fresh parsley, finely chopped

1/2 scotch bonnet pepper, deseeded

Direction

Make the vinaigrette: in a blender, blend together all of the vinaigrette ingredients in and place in the refrigerator to chill.

In a medium bowl, toss together the mangoes, avocado and cucumber then drizzle with vinaigrette and serve on a bed of lettuce.

Chef’s Note

– The oil in the vinaigrette brings out the pepper’s fruity side while also cooling the heat.

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.