California Avocado with Mango Salad, Balsamic Caviar, and Cilantro Lime Dressing

HomeRecipesOtherChef RecipesCalifornia Avocado with Mango Salad, Balsamic Caviar, and Cilantro Lime Dressing

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Serves: 4

Ingredients
Instructions

2 Fresh California Avocados*, peeled, pitted and thinly sliced 2 mangos, peeled and diced Balsamic Caviar (recipe follows) As needed Cilantro Lime Dressing (recipe follows) Balsamic Caviar (Yield: approx. 1 cup) 8 oz. sunflower oil, chilled in freezer for 30 minutes 8 oz. balsamic vinegar 1 Tbsp. agar agar flakes Cilantro Lime Dressing (Yield: 3/8 cup) 1/4 cup lime juice 2 Tbsp. cilantro, chopped 2 tsp. water 1 tsp. red chili pepper, finely diced As needed Salt to taste

Balsamic Caviar:

Mix the balsamic vinegar with the agar agar in a small saucepan. Bring to a boil, stirring constantly. Reduce to heat to simmer until agar agar dissolves, about 5 minutes. Remove from heat and skim off any foam.
Allow the balsamic vinegar mixture to cool to around 120° F, then pour into a narrow-nozzled squeeze bottle. Squeeze beads of the mixture into the chilled sunflower oil, and allow the pearls to solidify in the oil for a few minutes; then pour through a fine mesh strainer. Refrigerate the “caviar” until needed.

Cilantro Lime Dressing:

Stir all ingredients together.

To Assemble:

Mix the diced mango with about ¾ of the cilantro lime dressing in a large bowl.
Portioning one-half avocado per serving, create two fans from the avocado slices for each plate.
Place about ¾ cup of the mango salad at the point of the avocado fans. Drizzle the remaining dressing over the avocado slices.
Sprinkle each plate with about 1 tablespoon of the balsamic caviar. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.