Monday, February 1, 2010

Avocado, mango and pineapple salad

This salad looked really pretty and was very flavourful... it went well with the Caribbean theme.


  • 1 medium shallot sliced thinly

  • 2 tbsp rice vinegar

  • 3 tbsp olive oil

  • 1 tsp red wine vinegar

  • 3 cups mescalin mix

  • 1 tbsp thinly sliced mint

  • 1 tbsp thinly sliced basil

  • 3 medium avocados sliced

  • 2 kiwis sliced and halved

  • 1 mango sliced a quarter inch thick

  • half a medium pineapple diced

Toss shallot with a tbsp of rice vinegar for 10 minutes. Drain shallot, reserve the vinegar and add the red wine vinegar into shallot vinegar and whisk in the oil. Toss a tbsp of vinaigrette with shallots and mescalin mix with the mint and basil. Arrange the avocado, kiwi, pineapple and mango decoratively on a plate and top with the mescalin mix and remaining vinaigrette. Season with salt and pepper.

Sorry, no picture of the salad, you will have to believe me that it looked and tasted pretty good!

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