Avocado and Mango Salad with Citrus-Basil Vinaigrette
Servings: 6
Calories: 328kcal
Ingredients
Ingredients for the vinaigrette:
- ½ cup basil leaves packed
- 3 tablespoons lime juice
- zest of 1 lime
- 2 tablespoons lemon juice
- zest of 1 lemon
- ¼ cup orange juice
- zest of 1 orange
- 2 tablespoons rice vinegar
- ½ small jalapeno finely chopped
- 1 teaspoon finely chopped ginger
- 1 clove garlic
- ½ teaspoon salt
- freshly ground black pepper to taste
- ½ cup canola or sunflower oil
- ¼ cup extra virgin olive oil
Ingredients for the salad:
- 3 ears fresh cooked corn* kernels cut from cobs
- 1 medium avocado peeled, cored and sliced width-wise into ¼ inch slices
- 1 medium mango peeled, cored and sliced into bite-size pieces
- 2 cups tomatoes - I used yellow heirlooms but cherry, grape or regular tomatoes (diced) would all be fine
- ½ to 1 cup tiny frozen peas (unthawed)
Instructions
Instructions for the vinaigrette:
- Place all ingredients except oil in blender or food processor. Mix until thoroughly combined. Add oil in a thin stream while blender is on or while whisking by hand. Taste and add a bit more salt and pepper, if needed.
- Arrange all salad ingredients on a large plate or serving platter. Drizzle with Citrus-Basil Vinaigrette. Pass extra dressing at the table.
Notes
Notes: I LOVE using this method to shuck and lightly steam my corn. My friend Paula, shared it with me and I can't believe how easy and delicious it is. Check it out! You can also shuck the corn in your traditional method, then lightly steam it and allow to cool before adding to the salad.
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 1g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 207mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 29.8mg | Calcium: 16mg | Iron: 0.6mg
