SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette 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.
CUCUMBER AND MANGO SALAD WITH CHILI-SPICED PORK
That first hot spell of the year calls for lighter, easier weeknight dinners, like salads. Make this robust Cucumber and Mango Salad with Chili-Spiced Pork salad as the main event.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
- In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.
Nutrition Facts : Calories 337 g, Fat 16 g, Fiber 7 g, Protein 25 g
WW MANGO CUCUMBER SALAD WITH MINT AND SWEET CHILI VINAIGRETTE
Categories Leafy Green
Number Of Ingredients 16
Steps:
- Place all vinaigrette ingredients excepts oils into a mixing bowl and whisk to combine. Whisk in sesame and vegetable oil slowly til well blended
- Assemble arugula on your favourite platter, shallow bowl or individual plates
- Top with mango or orange, peppers, red onion, cucumber and almondsDrizzle with vinaigrette
SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGR
Make and share this Shrimp, Mango, and Avocado Salad With Sweet Chili-Ginger Vinaigr recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl; season with salt and pepper.
- Place shrimp in medium bowl.
- Add 3 tablespoons vinaigrette; toss to coat.
- Divide lettuce among plates.
- Alternate mango, avocado, and shrimp atop lettuce on each plate.
- Drizzle vinaigrette over.
Nutrition Facts : Calories 157.5, Fat 8, SaturatedFat 1.2, Cholesterol 26.5, Sodium 123.8, Carbohydrate 19.9, Fiber 5, Sugar 14.2, Protein 4.8
SOFT-SHELL CHILI CRABS WITH MANGO NOODLE SALAD
Steps:
- Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top "shell" of the body and remove the gills. Rinse the crabs well.
- For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes.
- Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
- In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot.
- Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.
- In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
- Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.
CHILI MANGO SALAD
Shirataki is a traditional japanese noodle made from a root. It has a fishy smell, but it's perfectly fine after boiled. Zero calories and zero carbs! I tried out a Shirataki Summer Slaw, but found it was pretty lackluster to me. I much adapted it to this. I thought it was pretty awesome. Enjoy!
Provided by Rowenna
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
- Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
- Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
- Refrigerate at least an hour before serving.
Nutrition Facts : Calories 82.5, Fat 1, SaturatedFat 0.2, Sodium 294.5, Carbohydrate 18.7, Fiber 2.9, Sugar 15.7, Protein 2
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