Avocado Vinaigrette With Mango and Habanero Chiles |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This recipe uses Avocado oil imported from New Zealand, from Elysian Isle Avocado Oils in Oregon. 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 salt (or grey salt) |
1/2 cup avocado oil (elysian isle) |
Directions:
1. Place all ingredients except the oil in a blender, puree until smooth.
2. With blender on puree slowly add oil until combined.
3. Refrigerate and use as a salad dressing or marinade for chicken or pork.
4. Remove from refrigerator 1/2 hour before use.
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