Barbs Curried Mango Avocado Salad Recipes

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BARB'S CURRIED MANGO-AVOCADO SALAD



Barb's Curried Mango-Avocado Salad image

Diced mango and avocado pair with a little lime, curry, and onion to make a great side dish for a barbecue. I brought a huge bowl of this to a small party, and it was devoured. You can also dice the ingredients finer to make a nice salsa-style dip.

Provided by Always Cooking Up Something

Categories     Avocado Salad

Time 50m

Yield 8

Number Of Ingredients 5

4 mangos - peeled, seeded and diced
4 avocados - peeled, pitted and diced
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 teaspoon curry powder

Steps:

  • Toss together the mango, avocado, onion, lime juice, and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 230 calories, Carbohydrate 26.6 g, Fat 15.1 g, Fiber 8.7 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 9.3 mg, Sugar 16.1 g

BARB'S CURRIED MANGO-AVOCADO SALAD



Barb's Curried Mango-Avocado Salad image

Diced mango and avocado pair with a little lime, curry, and onion to make a great side dish for a barbecue. I brought a huge bowl of this to a small party, and it was devoured. You can also dice the ingredients finer to make a nice salsa-style dip.

Provided by Always Cooking Up Something

Categories     Avocado Salad

Time 50m

Yield 8

Number Of Ingredients 5

4 mangos - peeled, seeded and diced
4 avocados - peeled, pitted and diced
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 teaspoon curry powder

Steps:

  • Toss together the mango, avocado, onion, lime juice, and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 230 calories, Carbohydrate 26.6 g, Fat 15.1 g, Fiber 8.7 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 9.3 mg, Sugar 16.1 g

CRAB MANGO AND AVOCADO SALAD



Crab Mango and Avocado Salad image

This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.

Provided by susie cooks

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup water
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 lb of fresh lump dungeness crabmeat, picked clean
1 1/2 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
1 tablespoon cilantro leaf, finely chopped
2 teaspoons mint leaves, finely chopped
1 tablespoon minced shallots or 1 tablespoon purple onion
1 medium sized mango, peeled, pitted, and diced
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
salt & freshly ground black pepper
ruby red grapefruit section, peeled

Steps:

  • Sauce directions:.
  • Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
  • Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
  • Crab salad directions:.
  • 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
  • 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
  • 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
  • Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.

Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4

GRILLED MANGO & AVOCADO SALAD



Grilled Mango & Avocado Salad image

Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 medium firm mangoes, peeled
1 tablespoon canola oil
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon black sesame seeds
1/2 teaspoon salt
2 tablespoons minced fresh cilantro, optional
1 tablespoon minced fresh mint, optional
2 medium cucumbers, peeled, seeded and coarsely chopped
2 medium ripe avocados, peeled and coarsely chopped

Steps:

  • Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

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