- 1/4 cup fresh lime juice
- 3 Tbsp. light olive oil
- 2 Tbsp. scallions, finely sliced
- 1 1/2 Tbsp. honey
- 1/4 tsp. salt
- dash cayenne pepper
- 1 cup mango, diced
- 1 cup papaya or peaches, diced
- 2 small avocados (about 8 oz. each), halved
- 1 pkg. (7 oz.) Frico® Chevrette Goat Gouda Cheese, cut into 1/2" cubes
- 1 bunch watercress (optional)
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- In a medium bowl, whisk together lime juice, oil, scallions, honey, salt and cayenne until well blended. Add mango and papaya and toss gently.
- Wash avocados, then halve lengthwise and remove pits. With a small spoon, scoop out avocado meat in large pieces; reserve shells. Cut avocado into 1/2" cubes.
- Add avocado and cheese to the bowl and toss very gently to combine.
- Mound salad into avocado shells and place on 4 serving plates. Spoon excess salad along side. If using greens, arrange next to avocados and spoon excess salad on top.
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