Mango Green Bean Salad With Honey Passion Fruit Dressing Recipes

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PASSION FRUIT VINAIGRETTE



Passion Fruit Vinaigrette image

Ready in a flash, this passion fruit vinaigrette is absolutely delicious and will bring a touch of the tropics to your salads! Make it with fresh passion fruit or with thawed frozen pulp.

Provided by Olivia Mesquita

Categories     Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 5

1 cup passion fruit pulp (see notes)
2 tablespoons honey
2-3 tablespoons white wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground white pepper (to taste)

Steps:

  • Combine all the ingredients in the blender or food processor.
  • Blend until smooth and emulsified. Taste for seasoning and adjust salt and pepper.
  • Use right away or refrigerate in a lidded mason jar for up to 1 week.

Nutrition Facts : ServingSize 3 tablespoons, Calories 165 kcal, Carbohydrate 11 g, Fat 14 g, SaturatedFat 2 g, Sodium 9 mg, Fiber 3 g, Sugar 8 g, Protein 1 g, UnsaturatedFat 12 g

GREEN BEAN AND MANGO SALAD



Green Bean and Mango Salad image

Whenever I go out for Thai food, I always order a mango salad-and I always wish it contained more greens than just a sprig or two of cilantro. This gluten-free salad fixes that with lots of green beans. Adapted from Greens 24/7

Categories     Salads & Side Dishes/">Salads & Side Dishes

Time 15m

Number Of Ingredients 10

3 cups green beans or Asian long beans
2 slightly underripe mangos
1 cup cherry or grape tomatoes, halved
¼ cup fresh cilantro
3 green onions, sliced
¼ cup peanuts, crushed
2 tablespoons fresh lime juice
1 tablespoon gluten-free tamari
½ teaspoon unrefined cane sugar
1 fresh Thai chili, minced (optional)

Steps:

  • Bring a pan of water to a boil. Add the green beans and cook for up to 2 minutes, until bright green and tender-crisp. Drain, then plunge them into a bowl of ice water to halt the cooking process. Drain again. Trim the ends and slice the beans in half lengthwise. Place them in a large bowl and set aside.
  • Seed and peel the mango and slice into long, thin strips. Add mango to the green beans, along with the tomatoes, cilantro, onion, and peanuts.
  • Whisk together the lime juice, tamari, cane sugar, and chili in a small bowl. Pour over the salad, toss, and serve. The salad can be made and dressed ahead of time and left to chill and marinate in the fridge for up to 3 hours.

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE



Avocado and Mango Salad with Passion Fruit Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Appetizer     No-Cook     Vegetarian     Quick & Easy     Graduation     Mango     Avocado     Spring     Vegan     Raw     Passion Fruit     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons olive oil
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced

Steps:

  • Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS



Cold Green Bean Salad with Mango and Red Peppers image

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

Provided by Aroma and Essence

Time 30m

Yield 4

Number Of Ingredients 12

1 pound fresh green beans, trimmed
1 large red bell pepper, thinly sliced
1 large mango, thinly sliced
2 medium shallots, thinly sliced
¼ cup crumbled feta cheese
1 small red onion, minced
¼ cup white balsamic vinegar
2 tablespoons white sugar
1 tablespoon whole grain mustard
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  • Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  • Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  • Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  • Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g

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