Add a taste of Add a taste of paradise to your everyday salad.
<p>To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.</p>
Nutrition per serving: 286 calories (58% calories from fat), 20 g total fat, 8 mg cholesterol, 743 mg potassium, 353 mg sodium, 24 g carbohydrates, 5 g fiber, 8 g protein
Textures play a predominate role in this salad. The ingredients should be chilled but don’t chill the salad after it is composed.
<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>
The exotic mango flavor marries well with tangy dressing to a cool a delightful pork salad
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 ¼ 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 ½-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>
20 minutes plus 2 hours to marinade
Entre, Side dish
Nutrition per serving: 783 calories (63% calories from fat), 54.7 g total fat, 46.5 mg cholesterol, 723 mg sodium, 55 g carbohydrates, 10 g fiber, 24 g protein
<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>
The smooth texture and sweet flavor of Ataulfos make them a great addition to fruit salads, like this Mango and Watermelon Salad courtesy of Chef Allen Susser. Watch a demonstration video on how to make this recipe here.
<p>To Prepare the Salad:</br>
In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes. </p>
To Prepare the Dressing:</br>
In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt. </p>
Drizzle dressing over the mango mixture and toss with cilantro and watercress.</p>
Entree, Side dish
Nutrition per serving: 163 calories (21% calories from fat), 4 g total fat, 434 mg potassium, 0 mg cholesterol, 341 mg sodium, 34 g carbohydrates, 4 g fiber, 2 g protein
Serving Suggestion: Remove watercress and pair with grilled chicken or fish.
<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 ½ 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>
Recipe courtesy of the California Avocado Commission.
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.
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.