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.