MANGO AND AVOCADO SALAD WITH CASHEWS
For a light, refreshing summer salad why not try this mango and avocado salad with cashews and a balsamic, honey and basil dressing. This salad is delicious served with a barbeque or why not enjoy it on its own with a slice of crusty bread for a quick and easy lunch.
Provided by Veronica
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Place the cashew nuts in a plastic bag and crush them as finely as possible with a rolling pin.
- Chop the basil finely.
- Place the crushed cashews, chopped basil and remining ingredients in a screw top jar and shake well to cocmbine.
- Set aside until you are ready to drizzle it over the salad.
- Peel the mango and cut it into 2cm dice.
- Cut the avocado into 2cm dice.
- Wash the lettuce and seprate into individul leaves. Pat dry on paper towels.
- Reserve a few lettuce leaves to arrange around the edge of the dish, then tear the remaining leaves into bite-sized pieces and arrange in salad bowl.
- Add the cubes of mango and avocado and toss through with a spoon to combine.
- Scatter cashew nuts and pomegranate seeds over the top.
- Arrange the reserved lettuce leaves around the edges of the bowl.
- Chill in the refrigerator and drizzle with the dressing just before serving.
Nutrition Facts : Calories 294 kcal, Carbohydrate 26.6 g, Protein 3.6 g, Fat 21.4 g, SaturatedFat 4 g, Sodium 6 mg, Fiber 6.1 g, Sugar 18.7 g, ServingSize 1 serving
AVOCADO AND MANGO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.
- Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.
- Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
- Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
- On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
AVOCADO MANGO CASHEW SALAD (FROM VEGAN EATS WORLD)
My mom made this for a family event and everyone went crazy about it. Even my mom's recipe classification system of one or two pluses, rated this one +++. I've never seen that before! The recipe came from a cookbook called Vegan Eats World by Terry Hope Romero. It's a compilation of vegan versions of international recipes.
Provided by Wish I Could Cook
Categories Mango
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl whisk together lime juice, brown sugar, salt and white pepper. Add the cubed avocado and toss to coat. Now add the mango, red onions, cilantro, mint, chile and chopped cashews to the bowl.
- Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing.
- Enjoy immediately.
Nutrition Facts : Calories 209.7, Fat 11.6, SaturatedFat 1.9, Sodium 156, Carbohydrate 27.2, Fiber 5.9, Sugar 17.5, Protein 3.8
AVOCADO AND MANGO SALAD WITH CASHEWS
The Avocado and Mango Salad with Cashews recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse spinach thoroughly, trim and spin dry. Peel onions and cut into fine strips. Peel mango, cut fruit from the core and dice. Peel avocados, remove pit and dice. Mix spinach in a glass bowl with avocado and mango. Cover with onion strips.
- Rinse chile peppers, trim and chop. Mix oil in a bowl with orange juice, chile peppers and salt and pepper. Toast cashews briefly in a pan. Sprinkle cashews and dressing over the salad. Garnish to taste with cilantro leaves and serve.
MANGO AND AVOCADO SALAD
Looks delicious. Saw Sunny Anderson make this on Cooking for Real. She said it's a great side dish for hot dishes such as jerk chicken. UPDATE: I just made this recipe and WOW is it good! I left out the onions and it was fabulous. I used my expensive balsamic vinegar (which is thick and sweet), however if you want it to be pretty in the end, you may want to use white balsamic and add a pinch of sugar. Great meal starter.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste.
- Slowly whisk in oil.
- Toss in mangoes, avocado and red onion to coat.
- Serve immediately.
Nutrition Facts : Calories 329.2, Fat 22.1, SaturatedFat 3.2, Sodium 10.2, Carbohydrate 35.6, Fiber 9.6, Sugar 24.6, Protein 3.5
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