St Barts No Fuss Tomato Mango Salad Recipes

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MANGO AND BABY TOMATO SALAD



Mango and Baby Tomato Salad image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mango juice
3 tablespoons flaxseed oil or extra-virgin olive oil
1 tablespoon lemon juice
Pinch coriander powder
Pinch clove powder
Pinch salt and freshly ground black pepper
2 tablespoons minced fresh mint
1/4 cup minced red onion
1 cup baby tomatoes (cherry or grape), cut in half
1 cup ripe mango chunks
1 tablespoon chopped fresh cilantro
Pinch salt and freshly ground black pepper

Steps:

  • Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.
  • Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

Nutrition Facts : Calories 140, Fat 10.5 grams, SaturatedFat 1 grams, Sodium 150 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 1 grams, Sugar 9 grams

AVOCADO, TOMATO AND MANGO SALSA



Avocado, Tomato and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

Provided by FHIVESHOT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
¼ cup chopped red onion
3 tablespoons olive oil

Steps:

  • In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g

MANGO AND BABY TOMATO SALAD



Mango and Baby Tomato Salad image

Make and share this Mango and Baby Tomato Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mango juice
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 pinch coriander powder
1 pinch clove powder
1 pinch salt & freshly ground black pepper
2 tablespoons minced of fresh mint
1/4 cup minced red onion
1 cup baby tomatoes, cut in half (cherry or grape)
1 cup ripe mango, chunks
1 tablespoon chopped fresh cilantro
1 pinch salt & freshly ground black pepper

Steps:

  • Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
  • Add the mint, onion, tomatoes, mango, and cilantro and toss well.
  • Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

MANGO SALAD



Mango Salad image

An easy Mango Salad recipe

Categories     Salad     Fruit     Onion     Tomato     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ     Mango     Summer     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

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 TOMATO SALAD WITH BASIL CURRY DRESSING



Mango and Tomato Salad with Basil Curry Dressing image

A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 ripe plum tomatoes
1 large ripe mango (see note)
1 1/2 tablespoon extra-virgin olive oil
1 teaspoon white-wine vinegar
Pinch of curry powder
4-6 large basil leaves
Salt and freshly ground black pepper, to taste

Steps:

  • Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
  • Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

EASY MANGO SALAD



Easy Mango Salad image

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Provided by abcgirl

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 firm green mangoes - peeled, pitted, and cut into matchsticks
¼ purple onion, thinly sliced
¼ red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

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.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g

MANGO AND TOMATO SALAD



Mango and Tomato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons rice-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lime juice
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1 mango, peeled, pit removed, and thinly sliced lengthwise
1 medium vine-ripened tomato, halved and thinly sliced crosswise
4 fresh basil leaves, very thinly sliced crosswise

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.
  • Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.

ST. BART'S NO-FUSS TOMATO MANGO SALAD



St. Bart's No-Fuss Tomato Mango Salad image

The beauty of the dish is it uses only 4 ingredients and builds up into a superb, tasty salad. The key with this is to use the best quality ingredients! Ideal for those summer days when you need something juicy & crunchy to spike you up. A Robin Benzle recipe. Enjoy!

Provided by Nif_H

Categories     Mango

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 large tomatoes, vine ripened, cut into large pieces
2 medium mangoes, ripe, peeled, cut into large pieces
1/4 bunch fresh basil, chopped finely
3 tablespoons extra virgin olive oil

Steps:

  • In a bowl, put all the ingredients and toss it well to mix.
  • On a serving plate or in a bowl, serve the salad with bread or as side dish with meat or any main dish of choice.

Nutrition Facts : Calories 413.4, Fat 21.9, SaturatedFat 3.2, Sodium 12.9, Carbohydrate 57.4, Fiber 7.6, Sugar 50.7, Protein 4.4

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