I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!

Recipe donated by: Shelia Shores
In memory of Pat Head Summitt
Ingredients:
- 2 ripe mangoes, peeled, pitted, and thinly sliced
- 2 ripe avocados, peeled, pitted, and thinly sliced
- Coarse sea salt
- 1 batch Balsamic-Lime Vinaigrette
- Small handful of fresh basil leaves
Alternate slices of mango and avocado on a serving platter and scatter a pinch of sea salt. Drizzle with Balsamic-Lime Vinaigrette; tear the basil leaves and sprinkle over the top. Serve immediately.
Balsamic-Lime Vinaigrette
Ingredients:
- 2 Tbsp balsamic vinegar
- 2 Tbsp brown rice syrup
- 1 Tbsp freshly squeezed lime juice
- 1/4 cup plus 2 Tbsp extra virgin olive oil
- Coarse sea salt
- Freshly ground pepper
Whisk the vinegar, brown rice syrup, and lime juice together in a mixing bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.
Keeps well in a jar in the fridge for up to a week.
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