Ensaladas

<p>Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.</p>

<p>To Prepare the Beef: Using a food processor, pulse together the garlic, corriander roots, salt, black pepper and 2 tablespoons oil. Spread the mixture on the steak. Heat the remaining oil in a heavy bottomed fry pan. Cook the steak about 3-4 minutes on each side. Remove from pan and allow to cool. To Prepare the Salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the mango, cucumber, green onion and strips of steak on top. To Make the Dressing: In a small bowl combine the fish sauce, lime juice, soy sauce, red chilies and brown sugar. Stir until sugar is dissolved. To Serve: Drizzle the salad with the dressing and scatter cilantro leaves over the top.</p>

To Prepare the Pork: Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160°F, as measured with an instant-read thermometer. Remove from grill and let cool slightly. To Prepare the Salad: Cut pork into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat. To Prepare the Mango-Mint Dressing: Puree mango, shallot, and green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.

<p>To Prepare the Chicken: Combine the olive oil, lime juice, honey, mustard, cayenne pepper, salt and black pepper in a medium jar with a tight fitting lid; shake well to combine. Place the chicken and &frac14; cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to the remaining dressing in the jar; set aside. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the chicken with salt and pepper to taste, add to skillet and cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer the chicken to a cutting board; let cool slightly then cut into &frac12;-inch cubes. To Prepare the Salad: Transfer the chicken to a large bowl. Add the mangos, avocados, cilantro and half of the pistachios. Add the reserved dressing, tossing well to coat. To Serve: Place the spinach in a large serving bowl; top with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and the remaining pistachios. Serve at once.</p>

<p>For the Dressing: Puree orange juice, lime juice, salt, garlic, mango and avocado in a blender or small food processor until smooth. Add cilantro and blend until finely chopped; cover and refrigerate until ready to serve. For the Salad: Toss romaine, mango, peas and red onion together in a large bowl. Place chorizo in a small skillet over medium-high heat for 5 minutes or until nicely browned and crisp; drain on paper towels. Add dressing to salad and toss well to coat. Stir in avocado and warm chorizo and toss lightly. Serve immediately.</p>

<p>To Prepare the Salad:</br> In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes. </p> <P> To Prepare the Dressing:</br> In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt. </p> <p>To Serve:</br> Drizzle dressing over the mango mixture and toss with cilantro and watercress.</p>

<p>To Prepare the Lamb: In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for &frac12; hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool. To Prepare the Salad: Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top. To Make the Dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved. To Serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.</p>

For the salad: Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes. In a bowl, combine avocado and lemon juice; set aside. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame. For the dressing: In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Puree, using the pulse button; set aside. Mix mint and cilantro into dressing immediately before using. To serve: Pour 2 cups dressing over salad, as needed. Toss to coat. Serve onto plates and top with cooked shrimp. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

<p>For the Salad: Brush mangos with oil. Place mangos and poblanos on grid over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag. Let stand 15 minutes. Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145&deg;F) to medium (160&deg;F) doneness and onion is tender, turning occasionally. For the Vinaigrette: Cut mangos into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired. To Assemble: Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro</p>

For the Vinaigrette: Whisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to serve. For the Fruit: Whisk together honey, lime juice and cinnamon. Grill all fruit over medium heat for a few minutes on each side or until grill marks appear basting with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks. Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese.