Mango and avocado salad with sticky balsamic vinegar

Serves 4

Ingredients

• Generous handful of pine nuts
• Olive oil for toasting
• 2 small Fairtrade avocados (not too ripe)
• 3 small or medium, ripe Fairtrade mangoes
• 1 ripe Fairtrade lime
• good quality balsamic vinegar

Method

• mix the pine nuts with a little olive oil and place in the oven on a baking tray to toast for five minutes, or until nicely golden
• meanwhile, peel the avocados and mangoes and slice them lengthways into generous pieces. Mix and arrange them on a plate – but avoid damaging the delicate fruit
• add a generous squeeze of lime juice, a drizzle of the stickiest balsamic vinegar you can get your hands on, and scatter the toasted pine nuts on the top.

This recipe is reproduced with the kind permission of Joanne Harris. Have a look at more recipes from the Fairtrade Foundation.

This page was last updated on 4 October 2009