Salad Rolls With Mango And Avocado Recipes

GREEN SALAD WITH MANGO AND AVOCADO

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.

SALAD ROLLS WITH MANGO AND AVOCADO

Steps:

• Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
• Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
• Fill a baking dish or shallow bowl with hot water.
• Line the cutting board with a dry towel.
• Soak a rice paper in water until soft and pliable.
• Lay on towel and pat dry.
• Repeat with second rice paper.
• Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
• Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
• Repeat with remaining ingredients and salad rolls, dividing ingredients equally.
• To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
• For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.