Squid Fried Plantain And Mango Salad With Fresh Mint And Smoked Chile Vinaigrette Recipes

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MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

MINT VINAIGRETTE



Mint Vinaigrette image

"A hint of mint in this vinaigrette makes it a refreshingly different salad topping," notes Kelly Colegrove from Tonawanda, New York.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1/2 cup.

Number Of Ingredients 9

1/4 cup canola oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/8 teaspoon pepper
Salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens.

Nutrition Facts : Calories 166 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SQUID SALAD WITH MINT



Squid Salad With Mint image

Provided by Moira Hodgson

Categories     salads and dressings

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds cleaned squid, cut into rings
Juice of 1 lemon
2 tablespoons red-wine vinegar
3/4 pound potatoes
1 clove garlic, minced, with green part removed
1/4 cup chopped Italian parsley
1/2 cup extra-virgin olive oil
1/4 teaspoon hot pepper flakes
1 tablespoon red wine vinegar
Lemon juice to taste
1/2 cup mint leaves, chopped
Coarse salt and freshly ground pepper to taste
Whole mint leaves to garnish

Steps:

  • Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
  • Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
  • Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 756 milligrams, Sugar 1 gram

MANGO SALAD WITH MINT YOGURT DRESSING



Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

  • In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE



Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce image

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

Provided by Sarah Kirnon

Categories     Appetizer     snack     Plantain     Sour Cream     Mango     Lime     Hot Pepper     Chile Pepper     Deep-Fry     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetarian

Yield 6 servings

Number Of Ingredients 19

Mango Hot Sauce:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
Lime Sour Cream:
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Plantains:
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Steps:

  • Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
  • Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
  • Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
  • Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
  • With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
  • Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.

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