Mango And Avocado Salad With Peanut Dressing Food
THAI MANGO SALAD WITH PEANUT DRESSING
This green salad is bursting with fresh Thai flavors and bright colors. It's great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 15
Steps:
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
- When you're ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
Nutrition Facts : Calories 377 calories, Sugar 43.7 g, Sodium 187.4 mg, Fat 16.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 7.4 g, Protein 10.3 g, Cholesterol 0 mg
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.
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.
MANGO & AVOCADO SALAD WITH PEANUT DRESSING
Time 25m
Number Of Ingredients 18
Steps:
- Add all dressing ingredients to a blender (if you don't have one, whisk all ingredients and grate or finely chop garlic and ginger.
- Heat oil over medium-high heat. Cut wonton wrappers into small strips. Fry in oil for a few minutes until golden. Remove and drain on a paper towel. Add salt.
- Prepare salad ingredients by chopping mango, avocado (see notes above), measuring out the carrots, greens, and cabbage.
- Add all salad components and dressing to a large bowl and toss. Top with crunchy wonton bits. Serve immediately.
Nutrition Facts : Calories 354.35, Fat 22.35, SaturatedFat 2.70, Carbohydrate 35.40, Fiber 5.79, Sugar 14.34, Protein 7.11, Sodium 424.90, Cholesterol 1.80
GUACAMOLE & MANGO SALAD WITH BLACK BEANS
Get four of your five-a-day with this healthy salad of mango, avocado and beans. It's a nutritional powerhouse that's also vegan and gluten free
Provided by Good Food team
Categories Lunch
Time 15m
Number Of Ingredients 8
Steps:
- Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.
Nutrition Facts : Calories 341 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
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
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.
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- Wash and dry butter lettuce and then tear or chop into bite-sized pieces. Add to a large mixing bowl with carrot, cabbage, mango, and cilantro.
- To prepare dressing, add peanut butter, lime juice, maple syrup, chili garlic sauce, and coconut aminos (or tamari) to a small mixing bowl. Whisk until smooth, adding water as needed to thin (see photo).
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime for acidity, or coconut aminos for overall flavor. If it becomes too thin, thicken with more peanut butter. If too thick, thin with a little water.
- Divide salad between serving dishes and serve dressing on the side. Enjoy as is or garnish with peanuts, cilantro, and tempeh (optional).
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