Passion Fruit hale from South America and are the epitome of exotic fruit. Round shaped and purple-black, orange and sometimes green- they are best to eat when their skin is slightly wrinkled. The seedy pulp inside is the highly sought after prize. The soft pulp contains the sweeter juice component, while the black seeds within provide a crunch as well as high astringency.

This dressing can also be used as sharp exotic sauce with fish or chicken.

Ingredients

• 300ml Canola oil (or similar but not olive oil)
• 200ml White Wine Vinegar
• 250ml Passionfruit puree (this can be found frozen or on the shelf)
• 50ml Warm Water
• Sugar to taste (this is not always necessary)
• Sea Salt and Fresh Pepper to taste
• 8 cups herb salad mix (about 4 ounces)
• 1 large ripe mango, halved, pitted, peeled, sliced
• 2 small avocados, halved, pitted, peeled, sliced

Servings

• 4 Servings

Preparation

1. Combine all ingredients in a blender and blend on high for 30 seconds.
2. Adjust seasoning and sweetness to your liking.
3. Refrigerate up to two weeks.
4. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.