Avocado Mango Salad
- 2 ripe avocados
- 2 ripe mangos
- 1 shallot, thinly sliced
- 2 Tablespoons Rocky Mountain Olive Oil Persian Lime Olive Oil
- 2 Tablespoons Rocky Mountain Coconut White Balsamic Vinegar
- Sea salt (to taste)
- 1 teaspoon fresh cilantro
Wash the avocado, mangos, and cilantro. Remove skin from mangos and avocados and dice into bite-sized pieces. Thinly slice the shallot. Chop the fresh cilantro finely.
Place the diced avocado, mango and shallot in a medium bowl. In a small bowl add the Persian Lime Olive Oil, Coconut Balsamic and Cilantro. Whisk together until combined. Drizzle the vinaigrette over the mango and avocado and sprinkle with salt.