Tofu Watercress Salad With Mango Avocado Food

GREEN SALAD WITH MANGO AND AVOCADO

Green Salad with Mango and Avocado image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

WATERCRESS AND MANGO SALAD

Watercress and Mango Salad image

Categories Salad Fruit No-Cook Quick & Easy Lime Mango Mint Basil Summer Healthy Cabbage Watercress Sesame Cilantro Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

For dressing
2 tablespoons vegetable oil
1 1/2 tablespoons Asian sesame oil
1/4 cup fresh lime juice
1 tablespoon Asian fish sauce
2 tablespoons sugar
2 dashes hot sauce such as Tabasco
Freshly ground white pepper to taste
For salad
3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed)
1 3/4 cups thinly sliced Napa cabbage (from 1 head)
1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice
1/2 cup coarsely grated carrot
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves

Steps:

Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

AVOCADO AND WATERCRESS SALAD

Avocado and Watercress Salad image

Provided by Maggie Ruggiero

Categories Salad Appetizer No-Cook Picnic Low Carb Quick & Easy High Fiber Low Sodium Mother's Day Dinner Avocado Spring Summer Healthy Potluck Watercress Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield makes 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Steps:

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

WATERCRESS, AVOCADO AND MANGO SALAD

Watercress, Avocado and Mango Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup pink grapefruit juice, reduced to 1/4 cup
1 tablespoon honey
1 teaspoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and pepper to taste
6-ounces fresh watercress
1 cup diced fresh mango
1 Haas avocado, cut into 6 wedges

Steps:

Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

MANGO AND AVOCADO SALAD

Mango and Avocado Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

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.

EASY TOFU AND WATERCRESS SALAD

Easy Tofu and Watercress Salad image

One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.

Provided by getinmybelly

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 bunch watercress
1 (12 ounce) package extra-firm tofu, drained and cubed
1 (8 ounce) package bean sprouts
1 (8 ounce) container grape tomatoes, halved
1 (5 ounce) can tuna, drained
½ cup minced green onion
⅓ cup shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon white sugar
2 teaspoons sesame seeds
½ teaspoon grated fresh ginger
1 clove garlic, minced

Steps:

Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 840.5 mg, Sugar 4.4 g

CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD

Crisp Fried Tofu With Avocado Salsa & Watercress Salad image

Make and share this Crisp Fried Tofu With Avocado Salsa & Watercress Salad recipe from Food.com.

Provided by MarraMamba

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

300 g tofu, drained and cut into thick batons
100 ml rice flour, for dusting
olive oil
100 g palm sugar or 100 g soft brown sugar
10 ml sweet chili sauce
1 lime, juiced
100 g watercress
1/2 large red chili, deseeded and thinly sliced
1/2 cucumber, peeled and sliced into noodle shapes on a mandolin (or sliced lengthwise with a peeler)
6 mint leaves, torn
1 large avocado, cut into large dice
1 onion, finely chopped
1 lime, juiced
1 tablespoon sweet chili sauce
extra virgin olive oil

Steps:

To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.

EASY TOFU SALAD WITH TUNA AND WATERCRESS

Easy Tofu Salad with Tuna and Watercress image

Fresh tofu salad with a sesame, garlic and soy sauce dressing.

Provided by Emi Goya

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups bean sprouts
1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
2 (5 ounce) cans tuna, drained
1 bunch watercress, chopped
2 tomatoes, cubed
¼ cup Japanese pickled radish
½ cup chopped onion
4 cloves garlic, thinly sliced
¼ cup sesame oil
½ cup soy sauce

Steps:

Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

Nutrition Facts : Calories 215 calories, Carbohydrate 9.1 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 1.8 g, Sodium 1298.8 mg, Sugar 3.9 g

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