Seafood And Mango Salad With Yuzu Vinaigrette Recipes

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

SEAFOOD AND MANGO SALAD WITH YUZU VINAIGRETTE

Steps:

• In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
• In a small bowl, stir together all mayonnaise ingredients. Chill until used.
• Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
• In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
• In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Serve mayo on the side to dot over salads.

MANGO VINAIGRETTE

Steps:

• Process first 5 ingredients in a blender or food processor until smooth.
• Stir in salt and pepper to taste.

GREEN MANGO SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Peel, seed and grate mango.
• In a medium bowl, combine mango, bean sprouts, and grated carrot.
• Mix remaining ingredients in a small bowl and combine with mango mixture.

SPINACH AND MANGO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

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.