Salad Of Green Mango With Prawn And Lobster Tail And Lime Chili Dressing Food

LOBSTER TAIL SALAD WITH MANGO SAUCE

Steps:

• Mango Sauce:.
• Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
• Cover and refrigerate until needed.
• Lobster:.
• Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
• Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
• Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
• To Serve:.
• Place one half of tail on plate of baby greens. Top with mango sauce and serve.

THAI MANGO-PRAWN SALAD

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

BAJA LOBSTER AND MANGO SALAD

Steps:

• Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
• Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
• Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

PRAWN, LIME AND MANGO SALAD

Steps:

• Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
• Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
• Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
• Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
• Garnish with the lime and serve immediately.

GREEN MANGO SALAD WITH PRAWNS

Steps:

• Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
• Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
• Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

Steps:

• Place first 5 ingredients in blender (through curry powder); blend until smooth --
• Stir in chives and shallots.
• Season to taste with salt and white pepper.
• *Can be prepared 1 day ahead; cover and refrigerate.
• Bring heavy large saucepan of water to boil.
• Add beans and cook until tender, about 4 minutes.
• Using slotted spoon, transfer to bowl of cold water;. drain.
• Repeat process with asparagus.
• Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
• Drizzle some dressing over and toss lightly.
• Season with salt and white pepper to taste.
• Arrange salad on plates.
• Fan lobster decoratively.
• Garnish with tomatoes and drizzle remaining dressing over.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.