Salad Rolls With Mango And Avocado Recipes

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

GREEN SALAD WITH MANGO AND AVOCADO

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.

SALAD ROLLS WITH MANGO AND AVOCADO

Steps:

• Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
• Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
• Fill a baking dish or shallow bowl with hot water.
• Line the cutting board with a dry towel.
• Soak a rice paper in water until soft and pliable.
• Lay on towel and pat dry.
• Repeat with second rice paper.
• Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
• Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
• Repeat with remaining ingredients and salad rolls, dividing ingredients equally.
• To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
• For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.

GRILLED MANGO & AVOCADO SALAD

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.

AVOCADO AND MANGO SALAD

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.

MANGO AVOCADO SPRING ROLLS

Steps:

• Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste.
• Slowly whisk in oil.
• Toss in mangoes, avocado and red onion to coat.
• Serve immediately.

BEST MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.