MANGO SALAD
Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.
Provided by Jennifer
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
- Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.
Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
MANGO LIME SALAD
this is listed in bon appetit as a side accompaniament for cheesecake, but this goes well as a condiment for hot and spicy shrimp as well
Provided by chia2160
Categories Mango
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- mix all ingredients in a large bowl, tossing occasionally.
- let stand at room temperature for 30 minutes.
- serve at room temperature, or chilled.
Nutrition Facts : Calories 327.9, Fat 0.8, SaturatedFat 0.2, Sodium 17.2, Carbohydrate 79, Fiber 5.4, Sugar 71, Protein 1.6
SHRIMP SALAD WITH MANGO AND LIME
Steps:
- 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
- 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
- 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.
MANGO-LIME SALAD
Provided by David Guas
Categories Salad Rum Citrus Fruit Dessert No-Cook Quick & Easy Lime Mango Summer Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 2/3 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl. Let stand at room temperature 30 minutes, tossing occasionally. Serve chilled or at room temperature.
BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME
Provided by Kelsey Nixon
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
- Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.
CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Provided by Occasional Cooker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 21
Steps:
- Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
- Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g
MANGO AND RADISH SALAD WITH LIME DRESSING
With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Arrange mango, cucumber, and radishes on a platter.
- Whisk together lime zest and juice, oil, and honey. Season with salt.
- Drizzle dressing over salad, and season with salt.
MANGO-AVOCADO SALAD WITH LIME
This salad is beautiful, refreshing and delicious! I got this from my sister, but originally it came from a cookbook -- I don't know which one. Prep time does not include time to chill before serving.
Provided by Meredith K.
Categories Lime
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything.
- Chill at least 30 minutes before serving.
STICKY TEMPEH, MANGO & LIME NOODLE SALAD
Combining punchy flavours and contrasting textures, this special Asian salad is sure to be a hit with both vegetarians and meat eaters
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray. Mix together 2 tbsp sesame oil, 3 tbsp soy sauce and the ginger in a bowl, then pour it over the tempeh. Get your hands in and gently coat the tempeh all over. Cover and set aside to marinate for at least 30 mins, preferably 2 hrs.
- Meanwhile, boil the kettle. Pop the noodles in a bowl and pour over enough just-boiled water to cover. Set aside for 10 mins, then drain and rinse under cold water. Tip into a bowl of ice-cold water and set aside.
- Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl. Pour sunflower oil into the same pan, to about 5mm deep. Once hot, fry half the shallots, keeping the other half raw for the salad. It is best to fry in batches until golden brown and crisp - if you overcrowd the pan, the shallots won't crisp up. Remove using a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To make a dressing, zest 2 of the limes and mix with the juice, the remaining soy sauce and sesame oil, 1 tbsp honey, the chillies and garlic. Cut the peel and pith from the 3 remaining limes, then segment each one and set aside.
- Heat 1 tbsp sunflower oil in a frying pan. Fry the marinated tempeh over a medium- high heat for 2-3 mins each side until well browned. You'll need to do this in batches, adding more oil if needed. Remove to a plate. Spoon 2 tbsp honey into the pan, let it melt and start to bubble. Add half the fried tempeh slices, turn to coat in the honey, and cook for about 2 mins each side until dark and sticky. Repeat with the remaining honey and tempeh. Leave to cool.
- When ready to serve, drain the noodles really well and combine with the raw shallots, lime segments, mango, cucumber, radishes, and coriander. Divide the salad among the plates and arrange the tempeh slices on top, tearing a few of them in half. Drizzle 1 tbsp of the dressing over each plate and scatter with some toasted coconut and crispy shallots. Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone help themselves.
Nutrition Facts : Calories 595 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium
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