Filipino Mango And Tomato Salad Recipes

MANGO QUINOA SALAD

Mango Quinoa Salad image

Served cold, this refreshing Mango Quinoa Salad is the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes- you can make this vegan recipe ahead of time and serve straight out of the fridge! It's amazing paired with a spicy protein, like blackened tilapia or jerk chicken.

Provided by Elizabeth Lindemann

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup quinoa (uncooked)
1 large mango (diced (about 1 cup))
1 pint cherry tomatoes (halved)
1/4 cup red onion (finely diced )
1 jalapeño pepper (seeded and finely diced)
1/4 cup fresh cilantro (chopped )
juice and zest of one lime
1/4 cup extra-virgin olive oil
kosher salt (to taste)
black pepper (to taste)

Steps:

Rinse the quinoa (1/2 cup) in a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup water and a pinch of kosher salt. Bring to a boil, cover, and cook for 15 minutes or until water is absorbed. Turn off heat, allow to sit for 5 minutes.
Meanwhile, whisk together the zest and juice of one lime, the olive oil (1/4 cup), and kosher salt and pepper to taste in a large bowl.
Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
Add the cooked quinoa, mango, tomatoes, jalapeño pepper, and onion to the bowl with the dressing and toss to coat.
For best results, allow to refrigerate for 1 hour before serving to let the flavors marry.

Nutrition Facts : Calories 249 kcal, Carbohydrate 26 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 16 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

FILIPINO MANGO AND TOMATO SALAD

Filipino Mango and Tomato Salad image

Mango and Tomato salad is a refreshing side dish you'll love year-round. It's colorful, delicious, and nutritious! A tasty accompaniment to grilled meat or seafood!

Provided by Lalaine Manalo

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

1 large ripe but firm mango, peeled and julienned
1 large Roma tomato, seeded and diced
1/2 small red onion, peeled and diced
1/4 bunch cilantro, stemmed and coarsely chopped
1/4 cup vinegar
3 tablespoons fish sauce
1 teaspoon canola oil
1 tablespoon sugar
1/4 teaspoon freshly-ground pepper

Steps:

In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well blended.
In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
Drizzle with vinaigrette dressing and toss gently to combine.
Cover and refrigerate for about 10 minutes to allow flavors to meld.

Nutrition Facts : Calories 68 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1062 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

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