Mango And Avocado Salad With Cashews Food

GREEN SALAD WITH MANGO AND AVOCADO

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.

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.

AVOCADO AND MANGO SALAD WITH CASHEWS

Steps:

• Rinse spinach thoroughly, trim and spin dry. Peel onions and cut into fine strips. Peel mango, cut fruit from the core and dice. Peel avocados, remove pit and dice. Mix spinach in a glass bowl with avocado and mango. Cover with onion strips.
• Rinse chile peppers, trim and chop. Mix oil in a bowl with orange juice, chile peppers and salt and pepper. Toast cashews briefly in a pan. Sprinkle cashews and dressing over the salad. Garnish to taste with cilantro leaves and serve.

AVOCADO MANGO CASHEW SALAD (FROM VEGAN EATS WORLD)

Steps:

• In a large mixing bowl whisk together lime juice, brown sugar, salt and white pepper. Add the cubed avocado and toss to coat. Now add the mango, red onions, cilantro, mint, chile and chopped cashews to the bowl.
• Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing.
• Enjoy immediately.

AVOCADO AND MANGO SALAD

Steps:

• Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.
• Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.
• Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
• Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
• On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.

MANGO AND AVOCADO SALAD WITH CASHEWS

Steps:

• Place the cashew nuts in a plastic bag and crush them as finely as possible with a rolling pin.
• Chop the basil finely.
• Place the crushed cashews, chopped basil and remining ingredients in a screw top jar and shake well to cocmbine.
• Set aside until you are ready to drizzle it over the salad.
• Peel the mango and cut it into 2cm dice.
• Cut the avocado into 2cm dice.
• Wash the lettuce and seprate into individul leaves. Pat dry on paper towels.
• Reserve a few lettuce leaves to arrange around the edge of the dish, then tear the remaining leaves into bite-sized pieces and arrange in salad bowl.
• Add the cubes of mango and avocado and toss through with a spoon to combine.
• Scatter cashew nuts and pomegranate seeds over the top.
• Arrange the reserved lettuce leaves around the edges of the bowl.
• Chill in the refrigerator and drizzle with the dressing just before serving.