Tomato, Mango, Avocado Salad with Basil-Curry Dressing

This beautiful salad is sweet, creamy, tangy and a bit spicy! A very simple salad that would be a welcome addition to any barbeque or grilling event. It can be plated for a dinner party or tossed up casually for a picnic (or lunchbox).

Salad

• 6 Campari tomatoes, or other juicy, savory tomatoes
• 2 avocados
• 2 very ripe mangoes

Dressing

• 1/3 cup seasoned rice vinegar, I used Nakano
• 1/8-1/4  tsp curry powder
• 0.5 oz box basil, or a large handful
• 1-2 tbs olive oil

Method 1:

1. For a plated version of this salad, fan out some avocado slices on each of 4 plates. Arrange the mango slices on top of the avocado and pool the tomatoes at the top.
2. Blend the dressing ingredients until smooth and the basil is pureed. Drizzle over each salad.

Note: This method is for consuming right away because the dressing will oxidize rather quickly and loose the emerald color.

Method 2:

1. Dice the tomatoes, mangos and avocados into a large bowl. Add the vinegar, oil and curry. Julienne the basil very finely and toss all the ingredients together.

Note: This method is for a casual meal or lunch and will keep for a few hours and still look attractive.