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

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Balsamic Caviar:

  1. 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.
  2. 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:

  1. Stir all ingredients together.

To Assemble:

  1. Mix the diced mango with about ¾ of the cilantro lime dressing in a large bowl.
  2. Portioning one-half avocado per serving, create two fans from the avocado slices for each plate.
  3. Place about ¾ cup of the mango salad at the point of the avocado fans.  Drizzle the remaining dressing over the avocado slices.
  4. 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.

Nora Pouillon

Nora Pouillon,Chef/Owner, Restaurant Nora (Washington DC)

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