Miami Salad Recipes

MANGO SALAD

Mango Salad image

An easy Mango Salad recipe

Categories Salad Fruit Onion Tomato Side No-Cook Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mango Summer Cilantro Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Steps:

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

MIAMI SALAD

MIAMI SALAD image

Categories Salad Leafy Green Potato Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Salad Dressing Avocado Corn Summer Healthy Kosher Vegan

Yield 8 side-dish salads

Number Of Ingredients 21

Ingredients

Dressing:
1 teaspoon Dijon mustard
½ teaspoon molasses
Juice and zest of 3 fresh limes (about 5 tablespoons juice, 1½ teaspoons zest)
1 teaspoon white wine vinegar
2 cloves garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup plus 2 tablespoons olive oil
Salad:
4 cups baby romaine lettuce
3 cups baby spinach
3 ears corn, kernels removed
1 red bell pepper, cut into 1-by-½-inch pieces,stems, ribs and seeds discarded
3 scallions, trimmed and cut into 1-by-½-inch pieces, root ends discarded
½ cup sliced black olives
1 (14-ounce) can hearts of palm, drained and rinsed
1 (9-ounce) jar artichoke hearts (not marinated) or frozen artichokes
2 microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into 2-inch cubes
2 medium dill pickles, cut into ½-inch dice
3 avocados

Steps:

Prepare the dressing by combining the Dijon mustard, molasses, lime juice and zest, vinegar, garlic, salt, and pepper in a mixing bowl and whisk to blend thoroughly. While whisking, drizzle in the oil until the mixture is thoroughly blended and emulsified. Set aside. Combine the romaine lettuce, spinach, corn kernels, red pepper, scallions, olives, hearts of palm, artichokes, sweet potatoes, pickles into a large serving bowl. Cut the avocados into 2-inch cubes. Whisk the dressing once more to blend and pour it over the salad. Toss gently to coat and serve.

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