Mayo
2/3 cup of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of lime juice
2 tablespoons of apple cider vinegar
1 ripe avocado, peeled and pitted, diced
1 minced garlic clove
Salt and white pepper to taste
Salad
1/2 cup of preserved palm fruit, diced
1/4 cup of finely chopped pickle
300g of smoked chicken breast, skinless and boneless, cut into pieces
2 red bell peppers
Salt to taste
Mayo
2/3 cup of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of lime juice
2 tablespoons of apple cider vinegar
1 ripe avocado, peeled and pitted, diced
1 minced garlic clove
Salt and white pepper to taste
Salad
1/2 cup of preserved palm fruit, diced
1/4 cup of finely chopped pickle
300g of smoked chicken breast, skinless and boneless, cut into pieces
2 red bell peppers
Salt to taste
Mayo
1
Briefly blend the avocado, onion, garlic, and vinegar in a blender until smooth
Taste and adjust with salt and pepper
2
With the blender running at low speed, slowly add the olive oil over 1 minute or until the sauce thickens
Set aside
Salad
1
Dice one avocado into small cubes and slice the other into thin strips using a vegetable slicer
Pickle the strips with lime juice and set aside
2
In a bowl, combine the chicken, palm fruit, diced avocado, pickle, and sauce
Reserve 1/4 cup of the sauce and mix the remaining sauce with the salad
Serve in individual bowls
Place another strip on top and cover with more salad
And finally, one more strip
Surround the salad with the remaining sauce
Serve immediately.
