Alphonso mango and avocado salad with chilli vinaigrette

By: Atul Kochhar From: Market Kitchen

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Prep time:
15 mins
Cook time:
Serves:
4

Mangos and spices work really well together in Atul Kochhar’s salad with a kick

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Tips and suggestions

Cooks Tips...
for this recipe, you want to buy mangoes that are just ripe and still have hard enough flesh. This will give you sweet and tangy flavour. Green mangoes from Thailand will do this job perfectly well. If you prefer sweeter taste, go for Indian Alphonso mangoes.

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Ingredients

For the chilli vinaigrette

  • 1 clove Garlic, crushed
  • 1/2 tsp dried red chilli flakes
  • 1 green chilli, seeds removed and finely chopped
  • 1 pinch Turmeric
  • 1 tsp Coriander seeds, toasted and crushed
  • 1 tsp Cumin seeds, toasted and crushed
  • 2 tbsp tomato juice
  • 2 tbsp sherry vinaigrette
  • 2 tbsp virgin Olive oil
  • 1/4 tsp caster sugar

For the salad

  • 2 Mango, just ripened, peeled and diced
  • 1 avocado, peeled and diced
  • 1 small bunch coriander leaves
  • 2 tbsp sunflower seeds, toasted
  • 1 small red Onion, peeled and thinly sliced
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Method

1. For the chilli vinaigrette: mix all the ingredients together and season with salt.

2. For the salad: mix all the ingredients in bowl and dress with 2-3 tbsp of the vinaigrette. Toss well.

3. Divide between four chilled glass bowls. Serve the remaining dressing on the side.

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