Heirloom Salad with Avocado Puree
Heirloom Salad with Avocado Puree
Submitted by Chef Mike Kenat, Guest Chef
Salads
Ingredients
Ingredients
- 1/2 cup Heirloom Tomatoes, small dice
- 1/2 cup mango, small dice
- 4 oz favorite salad greens
- 1 tablespoon shallot, minced
- 1 tablespoon Fustini’s Persian Lime olive oil
- 1 tablespoon Fustini’s Mango vinegar
Avocado Puree
- 2 Haas avocados
- 3 tablespoons Fustini’s Persian Lime olive oil
- 1 tablespoon Fustini's Sicilian Lemon balsamic
Directions
- In a small bowl, combine all ingredients besides oil and vinegar. Mix well. In a separate container combine oil and vinegar and season with salt and pepper and mix well with a whisk. Pour dressing on the mixture as needed to ensure salad is not overdressed. Serve cold for best results.
- In a food processor add avocados, olive oil, and vinegar and blend until smooth. Season the mixture with salt and white pepper and reserve.
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