Grilled Mango Avocado Salad Recipes

GRILLED MANGO & AVOCADO SALAD

Steps:

• Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN

Steps:

• Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
• Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
• Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
• Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.