Avocado Vinaigrette with Mango and Habanero
Chiles
This recipe uses Avocado oil imported from New
Zealand. from Elysian Isle Avocado Oils
in Oregon. Recipe by Matthew Pneuman
I N G R E D I E N T S
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
I N
S T R U C T I O N S
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.
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