2 cups diced avocado
2 cups diced tomatoes
1 poblano pepper, seeded and diced
Vinaigrette: 3/4 cups Serrano Honey (great with any B&V White Balsamic)
1/4 cup Persian Lime Olive Oil 2-3 Tbsp.
Baklouti Green Chili Fused Olive Oil (optional, but fantastic!)
1/4 tsp Pink Himalayan Mineral s.a.l.t.
Pour 1/4 cup balsamic in a medium mixing bowl.
Dice apples and place in bowl with balsamic to keep them from turning brown. Dice the avocado to the same size and place in bowl stirring with the apples.
Remove seeds from tomatoes and dice. Cut peppers in half lengthwise and remove seeds and ribs. (Poblano peppers will be hotter if ribs and seeds are not removed.) Dice smaller, about half the size of your other fruits. Add peppers and tomatoes to your apples and avocados. In blender, add the vinaigrette ingredients and the balsamic from the fruit bowl.
Blend on high speed until emulsified. Pour over fruit. Add extra s.a.l.t. if needed. Serve with chips or over grilled fish or chicken. Enjoy!