Best Mango Radish Salad With Lime Dressing Recipes

Mango, Jicama and Radish Salad with Peanut Dressing image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

Steps:

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.

Jicama, Radish and Mango Salad image

Provided by tomsawyer

Categories Mango

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
boston lettuce leaf, for serving (optional)
2 teaspoons fresh parsley, chopped

Steps:

In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
Make matchstick size pieces out of the jicama and toss with remaining lime juice.
Just before serving, add jicama, radishes, and mango in bowl with the dressing.
Toss well to coat.
Line a serving platter with lettuce leaves, if desired, and pile salad in center.
Sprinkle with parsley and serve.

Grilled Chicken with Mango and Mint-Lime Dressing image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

Steps:

Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.