In keeping with my recent practice of re-purposing food to maximize deliciousness and minimize waste, I made this amazing mango-berry vinaigrette with the remnants of a smoothie I made in the Vitamix. Instead of immediately rinsing it out, I decided to use this as an opportunity to make a fruity-vinaigrette, something I’ve been wanting to try for a while. Although I’m a condiment queen, I don’t generally buy salad dressing. In part, this is because I prefer warm vegetables to cold salads. But when I do get a hankering for a salad, I tend to want some kind of vinaigrette, as I absolutely love the taste of vinegar. Anyways, to make this, I simply added about a quarter cup of EVOO to the leftover smoothie, along with copious amounts of balsamic vinegar, sea salt and black pepper. It was so ridiculously good. And, I got to store it in this re-purposed jar, formerly home to maraschino cherries. Recycling this tiny jar made me very, very happy.
To celebrate my re-purposing triumph, I cut up an avocado, sprinkled it with cumin and introduced it to a handful of kale. Drizzled it with my amazing mango-berry dressing. And for the next 20 bites, all was right with the world.
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