Avocado and mango salad with Cabernet Sauvignon vinegar
Preparation - 15 min.
Ingredients
Serves 4
- 2 ripe avocados
- 1 mango
- 1 handful ripe raspberries, washed
- A few basil leaves
- 60 ml (4 tablespoons) Planeta extra-virgin olive oil
- Favuzzi fleur de sel, to taste
- Freshly cracked black pepper
- 30 ml (2 tablespoons) Badia Cabernet Sauvignon vinegar
- 15 ml (1 tablespoons) agave syrup
- 15 ml (1 tablespoons) lemon juice
Preparation
- Cut mango in two and remove the pit. Peel and cut the flesh into long thin slices.
- Roll into spirals and place at the bottom of a serving bowl.
- Slice and pit avocados, setting the pit aside.
- Lay thin avocado slices all around the mango spirals and decorate with raspberries and basil leaves.
- To prepare dressing, finely grate avocado pits and combine with olive oil, agave syrup, Cabernet Sauvignon vinegar and black pepper.
- Whisk vigorously to emulsify.
- Drizzle dressing over salad and finish with a pinch of fleur de sel.
