GRILLED MANGO & AVOCADO SALAD
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
AVOCADO MANGO SALAD
This Avocado Mango Salad is made with fresh mango and avocado and lime dressing. Perfect for a quick snack or to serve with fish or chicken!
Provided by Yumna Jawad
Categories Salad
Number Of Ingredients 11
Steps:
- In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
- Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.
Nutrition Facts : Calories 299 kcal, Carbohydrate 28 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 156 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 18 g, ServingSize 1 serving
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 51m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
- Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
- Whisk together the ingredients and season with salt and pepper to taste.
- Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
- Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.
GRILLED AVOCADO AND MANGO SALAD WITH BABY GREENS
Had this in a restaurant in San Francisco 2 years ago and loved it. Simplicity ... was the key. Now theirs had artichokes which I didn't care for in this but I love fennel. So my version is a bit different but I absolutely love it. I added mango which of course is abundant down here in FL, but oh so good. I also did my version of a vinaigrette which I wanted a bit sweeter.
Provided by SarasotaCook
Categories Fruit
Time 40m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your fruit and fennel -- I keep the avocado half whole to grill and then cut in 2-3 wedges to serve. The mango I also keep in large slices to grill. The fennel, just thick slices. I drizzle the fruit and fennel with the olive oil, salt and pepper. Now I love to grill this outside, but if you don't have an outside grill don't worry. Use a grill pan. If you don't have a grill pan you can use a saute pan.
- Dressing -- Mix balsamic, honey, olive oil, salt, pepper and mix well. Simplicity.
- Plate -- To a large bowl add the baby greens and toss with just 1/4 cup of the dressing. Then top with the grilled avocado, mango, fennel and then a drizzle of the vinaigrette, Top with the macadamia nuts and cilantro.
Nutrition Facts : Calories 608.2, Fat 51.8, SaturatedFat 7.4, Sodium 262.3, Carbohydrate 40.8, Fiber 11.4, Sugar 25, Protein 4
CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES
Categories Salad Chicken Marinate Low Cal Backyard BBQ Orange Mango Cashew Avocado Grill Chill Grill/Barbecue Lettuce Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 19
Steps:
- Make dressing:
- Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
- Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
- Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.
SPINACH, AVOCADO & MANGO SALAD
I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.
Provided by Jenny Sanders
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pick over and dry the spinach.
- Wash, dry and tear up the radicchio.
- Wash and slice the radishes.
- Peel and slice the mango and avocado.
- (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
- Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
- Toss gently into the salad.
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