Recipes

Avocado Vinaigrette with Mango and Habanero Chiles

This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.

Submitted By: Matthew Pneuman
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Ingredients

1/2 cup diced mango
1/4 teaspoon finely diced habanero
1 teaspoon pink peppercorns
1/4 cup seasoned rice vinegar
1 tablespoon water
1/4 teaspoon kosher or grey salt
1/2 cup Elysian Isle Avocado Oil

Instructions

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Refrigerate and use as a salad dressing or marinade for chicken or pork.

Remove from refrigerator 1/2 hour before use.
Posted: 9/17/2009 9:47:44 AM

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