Mango and Avocado Salad with Balsamic-Lime Vinaigrette -

Mango and Avocado Salad with Balsamic-Lime Vinaigrette

I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association.  Please consider making a donation to help support research to find a cure! 

Recipe donated by: Shelia Shores

In memory of Pat Head Summitt


  • 2 ripe mangoes, peeled, pitted, and thinly sliced
  • 2 ripe avocados, peeled, pitted, and thinly sliced
  • Coarse sea salt
  • 1 batch Balsamic-Lime Vinaigrette
  • Small handful of fresh basil leaves

Alternate slices of mango and avocado on a serving platter and scatter a pinch of sea salt. Drizzle with Balsamic-Lime Vinaigrette; tear the basil leaves and sprinkle over the top. Serve immediately.

Balsamic-Lime Vinaigrette


  • 2 Tbsp balsamic vinegar
  • 2 Tbsp brown rice syrup
  • 1 Tbsp freshly squeezed lime juice
  • 1/4 cup plus 2 Tbsp extra virgin olive oil
  • Coarse sea salt
  • Freshly ground pepper

Whisk the vinegar, brown rice syrup, and lime juice together in a mixing bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!

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