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Mango Caprese Salad in Avocado Cups with Delightful Palate's Stone Fruit Nectar

Mango Caprese Avocado Cups with Delightful Palate's Stone Fruit Nectar

Mango Caprese Salad with Delightful Palate’s Stone Fruit Nectar Vinaigrette

Adapted from Smitten Kitchen

SERVINGS: 4

8 whole large basil leaves

2 large mangoes, peeled, halved, thinly sliced

8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

1 tablespoon red onion, chopped finely

¼ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette

Salt and pepper

 

Over lap slices of mangoes, cheese, and basil leaves on plates. Season the salad with salt and Pepper, drizzle with Delightful Palate’s Stone Fruit Nectar vinaigrette. Serve, passing remaining vinaigrette.

 

Mango Caprese Salad Avocado Cups with Dellightful Palate's Stone Fruit Nectar Vinaigrette

Adapted from Smitten Kitchen

 8 whole large basil leaves

2 large mangoes, peeled, halved, thinly sliced

8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

1/2 cucumber, peeled and cubed

2 large avocados, cut in half seeds removed

1 tablespoon red onion, chopped finely

¼ cup of Delightful Palate’s Stone Fruit Nectar

Salt and pepper

 

Chop mango, Mozzarella , cucumber into cubes. Tear basil leaves into bite size pieces. In a medium size bowl, Toss together the mangoes, mozzarella, basil leaves, and drizzle with the Stone Fruit Nectar Vinaigrette. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.Dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing.