Avocado Vinaigrette with Mango and Habanero Chiles

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This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.
Recipe By: Matthew Pneuman
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    • 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


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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