Cilantro Vinaigrette 

• ¼ cup Mango syrup from Reser’s® Mango Chunks (79453.73928)
• 1 each Shallot, peeled and diced
• 1 cup Cilantro, washed and roughly chopped
• 1 Tbsp Dijon mustard
• 1 cups Rice Vinegar, unseasoned
• 2 ½ cups Avocado or canola oil
• 1 Tbsp Kosher salt to season

Salad

• 2 lbs Mixed cherry tomatoes
• 2 cups Red onion, peeled and diced
• 4 each Avocado
• 2 cups Cilantro vinaigrette
• 1 cup Green onions, thinly sliced
• 16 cups Reser’s Mango Chunks (79453.73928)
• Kosher salt
• Black pepper, freshly cracked
• Mint leaves, chiffonade

1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
2. While the blender is running, slowly drizzle in the oil to create an emulsion and season with salt.
3. Per order, toss the following:
   • 6 Cherry tomatoes, halved
   • 1 Tbsp Cilantro Vinaigrette
   • 1 cup Reser’s Mango Chunks
   • 1 Tbsp Red onion, diced
   • ¼ Avocado, peeled and diced
   • 1 Tbsp Green onions, thinly sliced
   • Kosher salt
   • Black pepper, freshly cracked
   • 2 each Mint leaves
4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.