Mango And Tomato Salad With Basil Curry Dressing Recipes

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MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING



Mango and Tomato Salad with Basil Curry Dressing image

A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 ripe plum tomatoes
1 large ripe mango (see note)
1 1/2 tablespoon extra-virgin olive oil
1 teaspoon white-wine vinegar
Pinch of curry powder
4-6 large basil leaves
Salt and freshly ground black pepper, to taste

Steps:

  • Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
  • Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

MANGO BLACK BEAN AND TOMATO SALAD



Mango Black Bean and Tomato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large mango, pitted and flesh diced
2 limes, juiced
1/4 cup olive oil
1/2 teaspoon ground cumin
1 (15-ounce) canned black beans, drained and rinsed
1 cup cooked long-grain rice, cooled
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno, seeded and finely chopped
Pinch kosher salt and freshly ground black pepper

Steps:

  • Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately.

MIXED SALAD WITH MANGO DRESSING



Mixed Salad with Mango Dressing image

I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.

Provided by Marilyn Delos Santos-Mones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

½ head lettuce, cut into bite-size pieces
1 medium green bell pepper, sliced
1 medium tomato, sliced and seeded
1 small white onion, sliced
1 ripe mango, peeled and pitted
½ cup water
⅓ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
2 slices white onion, or to taste
2 tablespoons honey
2 teaspoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
  • Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
  • Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.7 g, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 51.4 mg, Sugar 20.5 g

MANGO AND TOMATO SALAD



Mango and Tomato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons rice-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lime juice
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1 mango, peeled, pit removed, and thinly sliced lengthwise
1 medium vine-ripened tomato, halved and thinly sliced crosswise
4 fresh basil leaves, very thinly sliced crosswise

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.
  • Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.

TOMATO SALAD WITH FRESH BASIL DRESSING



Tomato Salad With Fresh Basil Dressing image

This simple, yet terrific salad is served at Kariwak Village Hotel in Tobago. The recipe was featured in "Island Life" magazine. Delicious.

Provided by WizzyTheStick

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

6 ripe tomatoes, sliced
5 garlic cloves
1/2 cup chopped basil
3 tablespoons red wine vinegar
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon Dijon mustard
1/2 cup light vegetable oil
salt (to taste)
black pepper (to taste)
pepper sauce (to taste) (optional)

Steps:

  • Whisk all dressing ingredients together except oil and basil.
  • Drizzle in oil, whisking constantly.
  • Add salt and black pepper to taste.
  • Stir in basil.
  • Arrange tomato slices on a salad plate and spoon dressing over slices.
  • Cover and chill.
  • Garnish with fresh basil leaves.
  • If you desire serve over fresh bed of lettuce.

Nutrition Facts : Calories 207.2, Fat 18.6, SaturatedFat 1.4, Sodium 73.1, Carbohydrate 10.6, Fiber 1.7, Sugar 7.8, Protein 1.5

MANGO CURRY SALAD DRESSING



Mango Curry Salad Dressing image

My favorite home-made salad dressing from Jolly Bob's Jerk Joint -I finally nailed it!...or at least as close as I can get to the real thing. I went with the "lite" ingredients to try to save on fat & calories because this is lick the plate good!

Provided by lisa_charli

Categories     Salad Dressings

Time 15m

Yield 3 cups, 8-12 serving(s)

Number Of Ingredients 15

1 medium mango, peeled pitted & chopped
1/2 cup light coconut milk
1 1/2 cups Hellmann's light mayonnaise
2/3 cup light sour cream
6 ounces plain yogurt (lite)
2 tablespoons curry powder
3/4 teaspoon ground mustard
3/4 teaspoon ground ginger
4 tablespoons honey
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 pear (6-10 sliced shoestring slices for a garnish)
new york brand the real texas toast sea salt & pepper seasoned croutons
4 -6 shrimp (1-2 lb bag cooked & peeled, cocktail shrimp for a heartier salad)
fresh sourdough bread

Steps:

  • In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
  • Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
  • Purée everything together until smooth & creamy.
  • Cover and chill for ½ hour or over night.
  • Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.

Nutrition Facts : Calories 264.9, Fat 18.2, SaturatedFat 4.2, Cholesterol 46.9, Sodium 426.4, Carbohydrate 23.6, Fiber 1.7, Sugar 17.6, Protein 4.7

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