Mango Salad With Citrus Dressing Recipes

MANGO SALAD WITH CITRUS DRESSING RECIPE

Mango Salad With Citrus Dressing Recipe image

Eating salads won't feel like a chore anymore!

Provided by Jinal Gangar

Categories Appetizer Main Course Side Dish Salad Dinner gluten free Lunch Easy Dinner Recipe

Yield 4 people

Number Of Ingredients 13

Ingredients

2 medium mangos (peeled and sliced)
1 cup arugula
1 red onion (thinly sliced)
1 avocado (thinly sliced)
1/2 cucumber (peeled and sliced)
1/2 cup pomegranate
salt (to taste)
chili flakes (to taste, optional)
1/4 cup lime juice
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1/2 tsp black pepper

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!

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Steps:

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

MIXED SALAD WITH MANGO DRESSING

Mixed Salad with Mango Dressing image

I love the fruity taste of the mango dressing against the tanginess of the white onion in this salad. Best with grilled meat and fish.

Provided by Marilyn Delos Santos-Mones

Categories Salad Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

½ head lettuce, cut into bite-size pieces
1 medium green bell pepper, sliced
1 medium tomato, sliced and seeded
1 small white onion, sliced
1 ripe mango, peeled and pitted
½ cup water
⅓ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
2 slices white onion, or to taste
2 tablespoons honey
2 teaspoons chopped fresh basil
salt and ground black pepper to taste

Steps:

Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.7 g, Fat 19 g, Fiber 3.1 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 51.4 mg, Sugar 20.5 g

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

MANGO AND MOZZAFINA SALAD WITH CITRUS DRESSING

Mango and Mozzafina Salad with Citrus Dressing image

Provided by Saputo

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1/3 cup (80 mL) freshly squeezed orange juice
1 Tbsp. (15 mL) freshly squeezed lemon juice
1 clove garlic, crushed
1/4 tsp. (1 mL) Salt
1/2 tsp. (2 mL) sugar
2 Tbsp. (30 mL) sour cream
2 Tbsp. (30 mL) olive oil
400 g bari mozzafina di latte cheese, drained
1 ripe mango, peeled and cut into 1/2 cm (1/4") slices
1 red pepper, seeded and cut into 1/2 cm (1/4") slices
0.500 cucumber, cut into 1/2 cm (1/4") slices
1/2 cup (125 mL) fresh mint leaves, chopped
1 tsp. (5 mL) cumin seeds, toasted and lightly crushed (optional)
Freshly ground black pepper to taste

Steps:

In a small bowl, whisk together the citrus juices, garlic, salt, sugar and sour cream. Continue whisking as you drizzle in the olive oil. Set aside.Cut each piece of MozzaFina cheese into 6 or 7 slices.On a large serving platter, arrange alternating layers of cheese, mango, red pepper and cucumber. At this point, the salad and dressing may be covered and refrigerated for up to 4 hours.To serve, drizzle the dressing over the salad and top with the chopped mint leaves, cumin (if using) and black pepper.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

Ingredients

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Steps:

Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
Spread mango salsa and blue cheese on top.
Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

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