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.
AVOCADO AND MANGO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.
- Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.
- Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
- Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
- On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.
AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.
SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE
I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too.
Provided by Sarah_Jayne
Categories Mango
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
- Whisk together the vinaigrette ingredients until well combined.
- Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.
Nutrition Facts : Calories 303.9, Fat 25.4, SaturatedFat 3.7, Cholesterol 43.4, Sodium 66.4, Carbohydrate 14.4, Fiber 7.4, Sugar 5.1, Protein 8.8
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love