by Bevi
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Photo by Bevi
Bevi's Notes:
Expand2 tablespoons shallots, finely chopped Ask a question about this ingredient
1/2 to 1 red bell pepper, diced Ask a question about this ingredient
1 ripe mango Ask a question about this ingredient
1/2 jalapeno, seeded and finely chopped Ask a question about this ingredient
1 ripe avocado Ask a question about this ingredient
2 teaspoons fresh lime juice Ask a question about this ingredient
2 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
1 teaspoon balsamic vinegar, or whatever you have around Ask a question about this ingredient
1 teaspoon maple syrup, Grade B Ask a question about this ingredient
1/2 teaspoon Dijon mustard Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Put the chopped shallot and the diced bell pepper in a small bowl.
Ask a question about this stepChop the mango, as illustrated in the photo, by scoring each half and slicing it off the mango skin. Add to the bowl. Then add the chopped jalapeno.
Ask a question about this stepRough chop the avocado and add to the bowl. Sprinkle the lime juice over the contents. This will help keep the avocado from turning brown.
Ask a question about this stepMix the olive oil, vinegar, maple syrup, and Dijon mustard to make a vinaigrette (this is a great dressing on green salads and slaws as well). Pour the dressing on the chopped ingredients.
Ask a question about this stepFold the dressing into the salsa carefully, so as not to bruise the mango or avocado.
Ask a question about this stepAdd salt and pepper to taste. Carefully combine and serve.
Ask a question about this stepThanks! I also add grilled chopped pineapple at times. A bit of minced jalapeno also works.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
sounds like a great flavor combination and beautiful!!