Avocado and Mango Salad with Tequila Lime Vinaigrette


My friend Viviane Bauquet Farre is a master chef and food blogger. Her website Food and Style is just that… serious food and serious style. The recipes use the finest ingredients and are accompanied by beautiful photography set against warm and inviting colors and backdrops. In the middle of a busy day, visiting her site feels like I’m taking just a little vacation from “it all.”

This salad combines many of my favorite ingredients including tequila! It gives the citrus based vinaigrette just a little bit of that margarita flavor. But you may as well enjoy a margarita (or two) while you make this colorful and fresh salad. This vinaigrette also works very well as a marinade for shrimp. Just increase the quantity of ingredients. ┬áThe flavors are so much more intense then dressings that are store-bought. Once you start making your own marinades and dressing, you won’t bother buying them.

Avocado and Mango Salad with Tequila Lime Vinaigrette Recipe

  • 1/2 tsp finely grated lime zest (use a microplane grater)
  • 1/2 tsp finely grated orange zest
  • 2 tsp lime juice
  • 1 TBSP Tequila (gold or reposado)
  • 1 TBSP sherry vinegar
  • 3 1/2 TBSP extra virgin olive oil
  • 1/2 tsp Tabasco (more or less, to taste)
  • 1/8 tsp sea salt

tortilla strips

  • 1 large flour tortilla, cut into 1/8″ x 2″ strips
  • 2 TBSP olive oil
  • pinch of sea salt

For the salad

  • 2 bunches arugula, root ends trimmed, rinsed and spun dry
  • 1 large ripe mango, peeled, cheeks cut into 1/8″ slices
  • 1 firm ripe avocado, peeled and cut into 1/8″ slices

To make the vinaigrette, place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside.

To make the tortilla strips, heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Saute’ for 2 to 3 minutes until golden on all sides and crispy… tossing from time to time. Remove from heat, transfer to plate and sprinkle with salt and cool to room temperature.

To serve, place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

photo credit: Viviane Bauquet Farre of

Article Posted 6 years Ago

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