Mango And Avocado Salad With Pepita Dressing Food

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GREEN SALAD WITH MANGO AND AVOCADO



Green Salad with Mango and Avocado image

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



Mango and Avocado Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

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



Avocado and Mango Salad image

Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.

Provided by inspirepassion

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

½ cup white wine vinegar
¼ cup sunflower seed oil
1 teaspoon white sugar
2 teaspoons dry mustard
ground black pepper
4 ripe avocados, cubed
2 mango, cubed
lemons, juiced
1 head iceberg lettuce, torn, or to taste
1 ½ cups walnut halves
6 slices crispy cooked bacon, crumbled

Steps:

  • Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  • Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  • Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 28.6 g, Cholesterol 9.9 mg, Fat 40.6 g, Fiber 10.5 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 225.4 mg, Sugar 14.6 g

MANGO AND AVOCADO SALAD WITH PEPITA DRESSING



MANGO AND AVOCADO SALAD WITH PEPITA DRESSING image

Categories     Fruit     Leafy Green     No-Cook

Yield 8 servings

Number Of Ingredients 15

Dressing
1/3 cup packed cilantro leaves
1/4 cup sesame seeds, lightly toasted
1/4 cup pepitas (pumpkin seeds), lightly toasted
2 teaspoons chopped shallots
2 teaspoons chicken boullion granules
3 tablespoons lime juice
1 tablespoons white wine vinegar
2 tablespoons water
1/2 cup olive oil
Salad
8 cups herb salad mix
1 large firm-ripe mango, halved, pitted, peeled, thinly sliced
3 small avocados, halved, pitted, peeled, sliced
1/2 cup coarsely crumbled queso fresco

Steps:

  • Put dressing ingredients in blender and puree until smooth. Season with salt and pepper. Toss salad mix in large bowl with enough dressing to coat. Divide salad among 8 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado. Sprinkle cheese over salad.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING



Shrimp, Mango, and Avocado Salad With Sweet & Spicy Dressing image

WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!

Provided by Irish in the City

Categories     < 30 Mins

Time 16m

Yield 5 serving(s)

Number Of Ingredients 8

8 cups fresh spinach leaves
8 ounces cooked shrimp, I grilled
2 cups chopped mangoes (about 2 mangos)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 tablespoons lime juice
1 (1 g) packet Splenda sugar substitute
1/8 teaspoon ground cayenne pepper

Steps:

  • To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
  • In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
  • POINTS® value 3*.

Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9

CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING



Chicken, Mango & Avocado Salad With Orange Dressing image

Make and share this Chicken, Mango & Avocado Salad With Orange Dressing recipe from Food.com.

Provided by Happy Harry 2

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 poached boneless skinless chicken breasts, cubed
1 large mango, peeled, pitted and sliced
1 large avocado, peeled, pitted and sliced
6 cherry tomatoes, halved
1/2 cup orange juice, fresh is best
3 1/2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1/2-3/4 teaspoon orange rind, grated
salt & pepper, to taste
lettuce leaf (optional)

Steps:

  • Arrange lettuce leaves on a platter.
  • Arrange next four ingredients over lettuce to make eye appealing.
  • Place next five ingredients in a large jar, close & shake well.
  • Taste dressing before using, add salt and pepper to taste.
  • Spoon over salad and serve.
  • You should have enough leftover dressing to marinade some chicken or pork for another dish.

Nutrition Facts : Calories 324.9, Fat 21.7, SaturatedFat 3.2, Cholesterol 34.2, Sodium 45.6, Carbohydrate 20, Fiber 5.5, Sugar 12.9, Protein 15.6

MANGO AND AVOCADO SALAD WITH PEANUT DRESSING



Mango and Avocado Salad with Peanut Dressing image

Provided by Allen Susser

Categories     Citrus     Fruit     Leafy Green     Herb     Nut     Onion     Pepper     Side     No-Cook     Mango     Peanut     Avocado     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons unsweetened coconut milk*
2 tablespoons fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)**
1 tablespoon peanut butter
1 tablespoon water
1 teaspoon minced jalapeño chile
1 teaspoon golden brown sugar
1 tablespoon chopped fresh cilantro
1 small shallot, minced
1 cup (packed) arugula
1 large ripe mango, peeled, pitted, cut into thin slices
2 medium avocados, halved, pitted, peeled, cut into thin slices
2 tablespoons toasted chopped peanuts
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
**Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

  • Whisk first 7 ingredients in medium bowl to blend. Stir in cilantro and shallot. Divide arugula among 4 plates. Fan mango and avocado slices over. Drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.

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