GREEN SALAD WITH MANGO AND AVOCADO
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.
CHICKEN, AVOCADO AND MANGO SALAD
This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
Provided by GREENLIME
Categories Salad
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
- In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g
GRILLED MANGO & AVOCADO SALAD
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
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
AVOCADO AND MANGO SALAD
Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.
Provided by inspirepassion
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
- Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
- Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 28.6 g, Cholesterol 9.9 mg, Fat 40.6 g, Fiber 10.5 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 225.4 mg, Sugar 14.6 g
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
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
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.
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
ABBY'S GRILLED PRAWN MANGO AVOCADO SALAD
This salad is visually a beautiful dish. Each bite bursts a different texture.... sweet from the mango and dried blueberries, crunch from the salad, tomatoes and nuts or smooth from the avocado. I served this to a friend for a luncheon and I was so impressed that I served it again to my DD that night. She said that it has become one of her top 10 favorite salads. Unless you like your salads swimming in dressing, this dressing is so flavourful that you don't need alot to go around. I served this with my recipe #269324 and Mirj's Recipe #24593
Provided by Abby Girl
Categories Salad Dressings
Time 28m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
- Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
- Preheat grill to medium high.
- Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
- Remove the prawns from the bamboo and let sit for 1 minute.
- Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
- Serve.
GRILLED AVOCADO AND MANGO SALAD WITH BABY GREENS
Had this in a restaurant in San Francisco 2 years ago and loved it. Simplicity ... was the key. Now theirs had artichokes which I didn't care for in this but I love fennel. So my version is a bit different but I absolutely love it. I added mango which of course is abundant down here in FL, but oh so good. I also did my version of a vinaigrette which I wanted a bit sweeter.
Provided by SarasotaCook
Categories Fruit
Time 40m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your fruit and fennel -- I keep the avocado half whole to grill and then cut in 2-3 wedges to serve. The mango I also keep in large slices to grill. The fennel, just thick slices. I drizzle the fruit and fennel with the olive oil, salt and pepper. Now I love to grill this outside, but if you don't have an outside grill don't worry. Use a grill pan. If you don't have a grill pan you can use a saute pan.
- Dressing -- Mix balsamic, honey, olive oil, salt, pepper and mix well. Simplicity.
- Plate -- To a large bowl add the baby greens and toss with just 1/4 cup of the dressing. Then top with the grilled avocado, mango, fennel and then a drizzle of the vinaigrette, Top with the macadamia nuts and cilantro.
Nutrition Facts : Calories 608.2, Fat 51.8, SaturatedFat 7.4, Sodium 262.3, Carbohydrate 40.8, Fiber 11.4, Sugar 25, Protein 4
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