Cucumber Mango Salad With Citrus Vinaigrette Food

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CUCUMBER-MANGO SALAD



Cucumber-Mango Salad image

A sweet and tangy Caribbean summer fruit salad.

Provided by stronglive1

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

Steps:

  • Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  • Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER



Noodle Salad with Mango and Gingered Cucumber image

Categories     Fruit     Ginger     Pasta     Side     Low Fat     Vegetarian     Quick & Easy     Mango     Cucumber     Summer     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Steps:

  • Make vinaigrette:
  • Blend all vinaigrette ingredients in a blender until smooth.
  • Make noodles:
  • Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
  • Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
  • Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE



Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette image

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too.

Provided by Sarah_Jayne

Categories     Mango

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

3 1/2 ounces gem lettuce, roughly chopped
1 1/2 ounces mangoes, roughly diced
2 ounces cherry tomatoes, halved
2 ounces small shrimp, cooked and cold
1 small avocado, sliced
2 teaspoons pumpkin seeds
2 teaspoons sherry wine vinegar
1/2 passion fruit, pulp of
1/2 teaspoon Dijon mustard
1 1/2 tablespoons extra virgin olive oil
salt and pepper (to season)

Steps:

  • Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
  • Whisk together the vinaigrette ingredients until well combined.
  • Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.

Nutrition Facts : Calories 303.9, Fat 25.4, SaturatedFat 3.7, Cholesterol 43.4, Sodium 66.4, Carbohydrate 14.4, Fiber 7.4, Sugar 5.1, Protein 8.8

SALAD ROLLS WITH MANGO AND AVOCADO



Salad Rolls With Mango and Avocado image

Make and share this Salad Rolls With Mango and Avocado recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 25 serving(s)

Number Of Ingredients 20

2 teaspoons vegetable oil
2 tablespoons gingerroot, minced
2 tablespoons garlic, minced
1 avocado, halved and sliced
1 carrot, julienned
1 English cucumber, julienned
1 mango, julienned
1 red pepper, julienned
2 cups rice noodles, fine and soaked
1/2 cup cashews, toasted and finely chopped
10 large rice paper sheets
fresh coriander
1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon Thai red chili pepper, minced
3 tablespoons green onions, finely chopped
1 tablespoon sugar

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.

Nutrition Facts : Calories 62, Fat 4, SaturatedFat 0.6, Sodium 664.2, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 2.1

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