Grilled Avocado And Mango Salad With Baby Greens Recipes

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GREEN SALAD WITH MANGO AND AVOCADO



Green Salad with Mango and Avocado image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD



Grilled Sea Bass, Mango, Grapefruit and Avocado Salad image

Categories     Fish     Leafy Green     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Grapefruit     Mango     Avocado     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

For fish:
2 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground allspice
1/4 cup grapefruit juice
6 4- to 5-ounce sea bass fillets
For salad:
5 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Nonstick vegetable oil spray
1 5-ounce package mixed baby greens (about 10 cups)
3 pink grapefruits, peel and pith cut away, segments cut from between membranes
2 large mangoes, peeled, pitted, thinly sliced
1 avocado, peeled, pitted, thinly sliced

Steps:

  • Make fish:
  • Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
  • Make salad:
  • Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
  • Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
  • Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.

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