Salmon En Papillote With Papaya Mango And Avocado Salad Food

SALMON EN PAPILLOTE WITH PAPAYA, MANGO, AND AVOCADO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes.
• Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.
• Remove the salmon filets from the parchment and serve each filet on top of a mound of salad.

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 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.

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.

SIMPLE PAPAYA AVOCADO SALAD

Steps:

• Cube fruit and coat with dressing.
• Serve on lettuce or spinach or with cottage cheese.

CHUNKY AVOCADO-PAPAYA SALSA

Steps:

• Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.