Green Mango Salad With Cilantro Vinaigrette Food

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EASY GREEN MANGO SALAD



Easy Green Mango Salad image

This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons chopped peanuts
1/2 teaspoon red-pepper flakes

Steps:

  • In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

Nutrition Facts : Fiber 3 g

GREEN MANGO SALAD



Green Mango Salad image

Categories     Salad     Blender     Quick & Easy     Lunch     Mango     Peanut     Cilantro     Lime Juice     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

2 Thai green or red chiles, with seeds, chopped
1 garlic clove, chopped
1/2 cup (or more) fresh lime juice
1/4 cup fish sauce
2 tablespoons vegetable oil
2 teaspoons palm or light brown sugar
4 green mangoes or 1 green papaya, julienned on a mandoline
2 medium shallots, thinly sliced
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons toasted dried shrimp (optional)
2 tablespoons toasted sesame seeds
Kosher salt

Steps:

  • Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
  • Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
  • DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE



Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

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.

GREEN MANGO SALAD WITH CILANTRO VINAIGRETTE



Green Mango Salad With Cilantro Vinaigrette image

Make and share this Green Mango Salad With Cilantro Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb mango, unripe green
1 cup bean sprouts
1 medium carrot, peeled and grated
3 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1 teaspoon granulated sugar
1 tablespoon fresh cilantro, chopped

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.

MIXED GREENS WITH MANGO VINAIGRETTE



Mixed Greens with Mango Vinaigrette image

This sweet and spicy salad makes the perfect weeknight appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 ripe mango
1/2 cup freshly squeezed lemon juice, 2 lemons
3 tablespoons olive oil
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
4 ounces Boston lettuce, 1 small head
4 ounces frisee
1 Kirby cucumber, thinly sliced into rounds

Steps:

  • Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
  • Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

GREEN ISLAND SALAD WITH PINEAPPLE CILANTRO VINAIGRETTE



Green Island Salad With Pineapple Cilantro Vinaigrette image

Adapted from Foods with a Foreign Flavor textbook - posted for ZWT5. You can substitute any salad greens you enjoy.

Provided by NELady

Categories     Vegetable

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 14

4 cups iceberg lettuce
4 cups green leaf lettuce
1 cup chopped red cabbage
1/2 cup red onion, thinly sliced
1 medium tomatoes, halved & cut into wedges
1 cup shredded sharp cheddar cheese
1 cup finely grated carrot
1 (12 ounce) can pineapple juice
4 tablespoons sesame seed oil (regular or hot)
2 tablespoons apple cider vinegar
2 tablespoons fresh cilantro
1 tablespoon fresh parsley
1/2 teaspoon lemon pepper
1/8 teaspoon salt

Steps:

  • FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
  • FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
  • TO SERVE: Drizzle dressing over the salad and enjoy!

Nutrition Facts : Calories 661.3, Fat 46.9, SaturatedFat 15.9, Cholesterol 59.3, Sodium 604.9, Carbohydrate 44.7, Fiber 7.2, Sugar 27.7, Protein 19.6

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