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Mango, Avocado & Cucumber Salad with Scotch Bonnet – Balsamic Herb Vinaigrette
Ingredients
- 2 mangoes cubed
- 1 avocado cubed
- 1 cucumber
- For the Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. honey
- Salt and ground black pepper to taste
- 1 Tbsp. fresh parsley finely chopped
- 1/2 scotch bonnet pepper deseeded
Preparation
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Make the vinaigrette: in a blender, blend together all of the vinaigrette ingredients in and place in the refrigerator to chill.
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In a medium bowl, toss together the mangoes, avocado and cucumber then drizzle with vinaigrette and serve on a bed of lettuce.
Cook's Notes
The oil in the vinaigrette brings out the pepper's fruity side while also cooling the heat.