Mango Radish Salad With Lime Dressing Food

MANGO AND RADISH SALAD WITH LIME DRESSING

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 SALAD

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.

MANGO SALAD WITH LIME

Steps:

• Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
• In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
• Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
• Drizzle with the dressing, toss using tongs to coat and serve.

MANGO & RADISH SALAD WITH LIME DRESSING

Steps:

• Arrange mango, cucumber, and radishes on a platter.
• Whisk together lime zest and juice, oil and sugar. Season with salt.
• Drizzle dressing over salad, and season with salt again.

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-AVOCADO SALAD WITH LIME VINAIGRETTE

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.

JICAMA, RADISH AND MANGO SALAD

Steps:

• In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
• Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
• Make matchstick size pieces out of the jicama and toss with remaining lime juice.
• Just before serving, add jicama, radishes, and mango in bowl with the dressing.
• Toss well to coat.
• Line a serving platter with lettuce leaves, if desired, and pile salad in center.
• Sprinkle with parsley and serve.