Calamari Mango Salad Recipes

CALAMARI AND MANGO SALAD WITH CHILLI AND LIME DRESSING

Steps:

• Lay the calamari tubes on a double layer of paper towels. Remove the zest of 2 limes, then squeeze out the juice to make up ¼ cup.Combine the lime juice, lime zest, chilli and salt, to taste, in a small bowl and whisk until the salt has dissolved. Slowly add the canola oil and beat vigorously.Dry the calamari tubes with the paper towels and heat 1 T of canola oil in a frying pan.Fry half of the calamari tubes for 2 to 3 minutes. Repeat with the remaining calamari.Place the warm calamari in a bowl and pour over 2⁄3 cup of the chilli-lime dressing. Leave to marinate for 15 minutes.Pour the remaining dressing into a small jug or sauce boat and set aside. When you are ready to serve, use a slotted spoon to lift the calamari out of the marinade and combine with the mango and spring onion.Serve with crisp green leaves, lime wedges, a crusty loaf of bread and the rest of the dressing on the side.This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.

SQUID, FRIED PLANTAIN AND MANGO SALAD WITH FRESH MINT AND SMOKED CHILE VINAIGRETTE

Steps:

• Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.
• Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
• Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

CALAMARI SALAD

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

CALAMARI MANGO SALAD

Steps:

• Cut squid tubes into rings.
• Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough.
• Plunge in ice water to chill. Drain.
• Combine squid, mangoes, and lime juice in a small bowl.
• Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
• Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.

MEXICAN MANGO SALAD

Steps:

• Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
• Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

HALLOUMI MANGO SALAD

Steps:

• Cut the halloumi into eight slices and then cut each in half.
• Coat in the seasoned flour and put aside.
• Arrange the salad leaves on two or four serving plates and place slices of mango on top.
• To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
• Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
• Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
• Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.