Mango Lime Salad Recipes

MANGO SPINACH SALAD WITH HONEY LIME DRESSING

Steps:

• In a salad bowl, combine spinach, mango slices and cashews; set aside.
• In a mixing bowl, whisk together olive oil, lime juice, honey, salt and pepper; whisk until thoroughly combined.
• Pour dressing over salad and gently toss it all together.
• Serve.

EASY MANGO SALAD

Steps:

• Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
• Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

MANGO SALAD

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.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

MANGO SALAD

Steps:

• Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

MANGO AND LIME DRESSING

Steps:

• Peel the mango and extract as much flesh as possible.
• In a food processor, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.
• Blitz until pureed and well combined.

MANGO SALAD

Steps:

• Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.
• Peel the mango and slice into thin strips. Place in a large bowl.
• Halve, then thinly slice the shallot. Add to the bowl.
• Halve the tomato, then slice thinly. Add to the bowl, along with any juices.
• Cut the cucumber into rectangular slices, and then cut them into strips. Add to the bowl.
• Roll your herbs into a chiffonade, and slice them thinly. Or just chop up your herbs, whatever works.
• Gently mix all the salad ingredients with your clean hands, or a fork and a spoon.
• Drizzle the dressing all over and toss to mix. That's it. Best enjoyed immediately. But can be kept, covered, in the fridge for up to 3 hours.

FETA, MANGO AND LIME SALAD

Steps:

• Peel and thinly slice the mango, then thinly slice into very fine shreds.
• Cut the lime in half, juice 1 half and reserve. Cut the other half into thin wedges and put in a serving dish with the mango slices, cucumber slices and shredded ginger.
• Mix the reserved lime juice, sugar and fish sauce together and pour over the fruit salad. Crumble over pieces of feta and scatter with the coriander leaves and chopped chilli. Serve with romaine lettuce leaves.

MANGO DRESSING

Steps:

• In a food processor or blender combine all the ingredients and blend on high. If needed, add water by the tablespoon to thin it out.
• Store in an air tight container for up to a week in the fridge.

MANGO AND RADISH SALAD WITH LIME DRESSING

Steps:

• Arrange mango, cucumber, and radishes on a platter.
• Whisk together lime zest and juice, oil, and honey. Season with salt.
• Drizzle dressing over salad, and season with salt.

MANGO SALAD WITH CITRUS DRESSING RECIPE

Steps:

• To start with, take a large bowl and add the sliced mangos, avocado, red onion, and cucumber.
• Mix it with a spoon and then add arugula and pomegranate.
• Sprinkle salt on the salad and give it a toss so that it mixes well. You can add a few chili flakes also to give it a spicy kick.
• Once done, keep it aside and start making the dressing. Take a bowl and mix lime juice, olive oil, honey, salt, and pepper.
• Now, drizzle the dressing on the salad and enjoy your meal!

MANGO SALAD RECIPE

Steps:

• Start with making the lime dill vinaigrette dressing. In a small bowl, whisk together all the ingredients well and let it rest for 10 minutes. *Cover and refrigerate it until you are ready to serve the salad.
• In a large bowl, add chopped lettuce, diced mangoes, sliced onions, diced cucumber, red pepper and cilantro. *At this point you can cover and refrigerate it if you wish to serve it later.
• Pour the prepared dressing over the salad and toss to combine. Serve immediately.

MANGO SALAD RECIPE

Steps:

• For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.
• To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.
• When ready to serve, drizzle the salad dressing over the salad and toss to combine.
• Optionally, garnish with roasted peanuts.

PRAWN, LIME AND MANGO SALAD

Steps:

• Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
• Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
• Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
• Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
• Garnish with the lime and serve immediately.

MANGO SALAD WITH CHILI LIME CHICKEN

Steps:

• Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
• Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
• Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
• You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.

MANGO-LIME SALAD

Steps:

• Mix all ingredients in small bowl. Let stand at room temperature 30 minutes, tossing occasionally. Serve chilled or at room temperature.

AVOCADO MANGO SALAD

Steps:

• In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
• Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

LAMB, LIME AND MANGO SALAD

Steps:

• In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil.
• Spread the paste on both sides of the lamb and marinate for ½ hour.
• Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare.
• Remove from pan and let cool.
• Cut the lamb into strips.
• Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.
• In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
• Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

MANGO LIME SALAD

Steps:

• mix all ingredients in a large bowl, tossing occasionally.
• let stand at room temperature for 30 minutes.
• serve at room temperature, or chilled.