How to make mango and avocado caprese salad with balsamic tahini dressing
This twist on a classic incorporates sweeter and more decadent ingredients
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Your support makes all the difference.Caprese is a classic Italian salad, made with tomatoes, mozzarella and basil – it’s no coincidence they are the same beautiful colours of the Italian flag.
The dressing is as simple as the salad, just salt and olive oil (sometimes pepper is allowed).
But as delicious as that is – and it really is delicious – sometimes it’s good to mix things up a bit. In my twist on this salad I’ve added a few unusual flavours and textures.
A little bite and sweetness from thin slices of ripe mango, smooth creaminess from diced avocado and a zingy and zesty balsamic tahini dressing.
This will work well with mozzarella balls, buffalo mozzarella, or if you really want to push the boat out, serve it topped with a deliciously creamy burrata, torn open at the last minute.
Mango and avocado caprese salad with balsamic tahini dressing
Serves 2
For the salad
1 large mango
2-3 large plum tomatoes
Pinch of salt
Juice of 1 lime
1 large avocado
2 balls mozzarella
A small bunch basil
For the balsamic tahini dressing
2 tbsp tahini
60ml balsamic vinegar
2 fat garlic cloves, roughly chopped
1 teaspoon dijon mustard
Salt and pepper to taste
To make the dressing, put all the ingredients into a jug and whizz together with an immersion blender until smooth. Taste and adjust the seasoning if necessary. Cover and refrigerate until needed.
Peel the mango and remove the stone. Cut the flesh into long slices and place in a large bowl. Cut the tomatoes into 1cm dice, put into a separate bowl and sprinkle with a pinch of salt. Stir then leave to one side.
Pour the lime juice into another bowl. Cut the avocado in half, remove the stone and scoop out the flesh. Cut into 1cm dice and drop into the lime juice, stir to coat, this will prevent the avocado flesh from discolouring.
Pick the best leaves from the bunch of basil and put the others aside to chop just before serving.
When ready to serve, remove the avocado from the lime juice with a slotted spoon and add to the mango, pouring the remaining juice into the dressing. The tomatoes should have given off some liquid which can be added to the dressing; also then tip the tomatoes into the bowl with the mango and avocado. Mix well together.
Scatter the best basil leaves on two plates and divide the salad between them. Top each salad with a mozzarella ball, torn open. Give the dressing a final mix and drizzle over the salad.
Finely chop the remaining basil leaves and sprinkle over the salad. Finish with plenty of freshly ground black pepper.
Follow Beverley Hicks @littlechelseakitchen
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