“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)
2 mangoes, cubed
1 avocado, cubed
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
In a medium bowl, toss together the mangoes, avocado and cucumber then drizzle with vinaigrette and serve on a bed of lettuce.
Make the Vinaigrette:
In a blender, blend together all of the vinaigrette ingredients in and place in the refrigerator to chill.
The oil in the vinaigrette brings out the pepper’s fruity side while also cooling the heat.