Mango Salad With Roasted Chickpeas Asparagus Recipes

SPICY MANGO SALAD

Spicy Mango Salad image

Mouthwatering mango salad with firm-ripe mangoes, refreshing cucumbers and crunchy red onions drizzled with a sweet and spicy dressing and topeed with roasted peanuts.

Provided by Archana Mundhe

Number Of Ingredients 8

Ingredients

2 large mangoes (firm-ripe )
2 persian cucumbers
1 medium red onion
½ cup cilantro (chopped)
½ cup roasted peanuts (rough chopped, optional )
2 to 3 tablespoons alfood mango white balsamic vinegar
1 to 2 tablespoons green chili olive oil
salt (to taste)

Steps:

Peel and cut the mango into 2-inch X ¼-inch sticks. Peel and cut cucumbers into 2-inch X ¼-inch sticks. Thinly slice onion
Add chopped mangoes, cucumbers and onion to a medium bow. Stir in 2 to 3 tablespoons of mango white balsamic vinegar and 1 to 2 tablespoons of green chili olive oil. Mix well. Garnish with cilantro and chopped peanuts. Serve Immediately or Chill and serve.

Nutrition Facts : Calories 295 kcal, Carbohydrate 25 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 90 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH

Mediterranean-Style Mango Salad Recipe with Spinach image

Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.

Provided by Suzy Karadsheh

Categories Side Dish

Time 15m

Number Of Ingredients 12

Ingredients

2 cups baby spinach
1/2 English cucumber, (halved and sliced into half moons)
1 small red bell pepper, (cored and thinly sliced )
2 1/2 pounds fresh ripe mangos, (peeled and sliced (about 4-5 mangos))
1 shallot, halved and thinly sliced
1 cup pomegranate seeds
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
salt and pepper
1 to 2 teaspoons Aleppo pepper
juice of 1 large lime
Extra virgin olive oil

Steps:

In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

Nutrition Facts : Calories 227.8 kcal, Carbohydrate 54.9 g, Protein 4.3 g, Fat 1.9 g, SaturatedFat 0.4 g, Sodium 27.8 mg, Fiber 7.9 g, Sugar 46.3 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

ASPARAGUS CHICKPEA SALAD

Asparagus Chickpea Salad image

Make and share this Asparagus Chickpea Salad recipe from Food.com.

Provided by GrovelHog

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch asparagus, lightly cooked
1 corn on the cob or 3/4 cup frozen corn kernels
1 (540 ml) can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 tablespoons olive oil
2 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons light soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh thyme, finely chopped

Steps:

In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
Dice the bell peppers and add to bowl.
Ensure the chickpeas are well drained then add to the bowl.
Gently combine all ingredients and serve.

Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9