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Mango, Avocado & Cucumber Salad with Scotch Bonnet, Balsamic Herb Vinaigrette

Mango, Avocado & Cucumber Salad with Scotch Bonnet – Balsamic Herb Vinaigrette

Course Side Dish
Cuisine Caribbean
Author Noel Cunningham


  • 2 mangoes cubed
  • 1 avocado cubed
  • 1 cucumber
  • For the Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. honey
  • Salt and ground black pepper to taste
  • 1 Tbsp. fresh parsley finely chopped
  • 1/2 scotch bonnet pepper deseeded


  1. Make the vinaigrette: in a blender, blend together all of the vinaigrette ingredients in and place in the refrigerator to chill.

  2. In a medium bowl, toss together the mangoes, avocado and cucumber then drizzle with vinaigrette and serve on a bed of lettuce.

Cook's Notes

The oil in the vinaigrette brings out the pepper's fruity side while also cooling the heat.