RCI-SC.005.0005.001
Avocado Caviar
Makes about 5 cups
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- (26-ounce) jar mango slices½ unitchopped
- (2.25-ounce) can sliced ripe olives1 unitdrained and chopped
- purple onion1 smalldiced
- ¼ cup
- ⅓ cups
- 2 tbsp
- 2 tbsp
- 2 tbsp
- chile garlic sauce1 tbsp
- ½ tsp
- ½ tsp
- California avocados4 smallpeeled and chopped
- fresh mango2 largepeeled and diced, may be substituted
Method
1
Drain and chop the canned sliced ripe olives into small pieces and set aside.
2
Dice the small purple onion into uniform small pieces and place in a large mixing bowl.
3
Chop the jarred mango slices into small pieces and add to the bowl with the diced onion.
4
Combine fresh lime juice, balsamic vinegar, honey, olive oil, and chile garlic sauce in a small bowl, whisking together until well emulsified.
5
Add the minced fresh cilantro, salt, and dried crushed red pepper to the lime juice mixture and stir to combine.
6
Peel, pit, and chop the four small California avocados into small, uniform pieces, working quickly to minimize oxidation.
7
Pour the lime vinaigrette over the onion and jarred mango in the bowl and gently toss to coat.
8
Add the chopped avocado and drained olives to the bowl, folding gently with a rubber spatula to combine without crushing the avocado pieces.
2 minutes
9
Fold in the fresh mango pieces if using, maintaining the defined texture of each ingredient component.
10
Taste and adjust seasoning with additional salt, lime juice, or red pepper as needed before serving.
11
Serve immediately in chilled bowls or as a sophisticated garnish alongside fish, seafood, or crudités.