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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
Prep
N/A
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Total
N/A
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Serves
N/A
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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource