Calamari Mango Salad Recipes

MANGO SALAD

Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

Steps:

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

SQUID, FRIED PLANTAIN AND MANGO SALAD WITH FRESH MINT AND SMOKED CHILE VINAIGRETTE

Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups peanut oil
2 green plantains, peeled and sliced very thin on a mandolin
8 whole squid, skinned and cleaned
Pure olive oil
Salt and pepper
2 ripe mangoes, peeled and diced
4 cups arugula leaves
1 red bell pepper, seeded and diced
8 fresh mint leaves, cut into chiffonade
1/4 cup rice wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup fresh mint leaves, cut into chiffonade
2 tablespoons chopped cilantro
Salt and freshly ground pepper

Steps:

Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.
Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

CALAMARI MANGO SALAD

Calamari Mango Salad image

Make and share this Calamari Mango Salad recipe from Food.com.

Provided by dicentra

Categories Squid

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh squid (or frozen, thawed and drained)
2 ripe mangoes, diced
1/4 cup fresh lime juice
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1/4 cup chopped fresh cilantro
1 shallot, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
toasted baguette, slices

Steps:

Cut squid tubes into rings.
Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough.
Plunge in ice water to chill. Drain.
Combine squid, mangoes, and lime juice in a small bowl.
Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.

Nutrition Facts : Calories 341.1, Fat 20, SaturatedFat 3, Cholesterol 264.2, Sodium 386.4, Carbohydrate 23.6, Fiber 2.1, Sugar 15.7, Protein 18.6

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