2 ripe avocados
1 handful of fresh raspberries, rinsed
4 tbsps. Extra virgin olive oil
Recently ground black pepper
2 tbsps.Cabernet Sauvignon wine vinegar
1 tbsp. agave syrup
:: Preparation ::
Cut the mango in half, remove the stone and peel. Cut the mango into long, thin strips. Roll each strip into a spiral.
Next, cut the avocados in half; remove the stone and the peel. Finely grate the avocado stone and keep it aside.
Cut the avocados into strips and arrange them in circles on two plates, forming a flower pattern. Place the mango spirals in the middle of the plate. Place the basil leaves and raspberries in the spaces.
For the vinaigrette, add the extra virgin olive oil, agave, vinegar, black pepper and the grated avocado stone to a bowl.
Cover and shake vigorously.
Add the vinaigrette to the salad and a pinch of salt and serve immediately.
Samuel BoucherAvocado & mango salad with Cabernet Sauvignon wine vinegar