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Alphonso mango and avocado salad with chilli vinaigrette

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

Alphonso mango and avocado salad with chilli vinaigrette

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.

Cook’s note: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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Serves: 4

Prep: 15 min

Ingredients

For the chilli vinaigrette

1 garlic clove, crushed
1/2 tsp dried red chilli flakes
1 green chilli, seeds removed and finely chopped
1 pinch ground 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 mangoes, just ripened, peeled and diced
1 large avocado, peeled and diced
1 small bunch coriander leaves
2 tbsp sunflower seeds, toasted
1 small red onion, peeled and thinly sliced