Mango And Avocado Salad Food
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
Looks delicious. Saw Sunny Anderson make this on Cooking for Real. She said it's a great side dish for hot dishes such as jerk chicken. UPDATE: I just made this recipe and WOW is it good! I left out the onions and it was fabulous. I used my expensive balsamic vinegar (which is thick and sweet), however if you want it to be pretty in the end, you may want to use white balsamic and add a pinch of sugar. Great meal starter.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 329.2, Fat 22.1, SaturatedFat 3.2, Sodium 10.2, Carbohydrate 35.6, Fiber 9.6, Sugar 24.6, Protein 3.5
AVOCADO AND MANGO SALAD
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
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
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.
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.
AVOCADO, MANGO, AND SCALLOP SALAD
This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.
Provided by maplewood
Categories Salad Seafood Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
- Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
- Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
- Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g
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