Summer Mango Avocado And Feta Salad Recipes

CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD

CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD image

Yield serves 4

Number Of Ingredients 9

Ingredients

1 ripe avocado,
1 pint of cherry tomatoes
1 ripe mango
about 1/3 cup of feta cheese (reserve 1/2 teaspoon for dressing)
for the dressing:
1/4 cup of extra virgin olive oil
1 tablespoon of white balsamic vinegar
1/2 half teaspoon of feta cheese
salt and freshly ground pepper

Steps:

In a large salad bowl, whisk together the olive oil, vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice avocado into 1 inch cubes. Slice cherry tomatoes in half. Slice mango into 1 inch cubes Once again whisk the dressing and immediately add the avocado, cherry tomatoes and mango to dressing and toss together. Coarsely crumble the feta over the salad in large "crumbs" and serve.

SUMMER AVOCADO SALAD

Summer Avocado Salad image

Garden-fresh veggies and a sprinkling of feta cheese make this cucumber, tomato and avocado salad a healthy summer standout! -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped seeded peeled cucumber
1/3 cup chopped sweet yellow pepper
6 cherry tomatoes, seeded and quartered
2 tablespoons finely chopped sweet onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
Dash garlic powder
1 medium ripe avocado, peeled and chopped
2 tablespoons crumbled feta cheese

Steps:

In a small bowl, combine the first 8 ingredients; cover and refrigerate 15-20 minutes. Add avocado; toss gently. Sprinkle with feta. Serve immediately.

Nutrition Facts : Calories 186 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

AVOCADO AND MANGO SALAD

Avocado and Mango Salad image

Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.

Provided by inspirepassion

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup white wine vinegar
¼ cup sunflower seed oil
1 teaspoon white sugar
2 teaspoons dry mustard
ground black pepper
4 ripe avocados, cubed
2 mango, cubed
lemons, juiced
1 head iceberg lettuce, torn, or to taste
1 ½ cups walnut halves
6 slices crispy cooked bacon, crumbled

Steps:

Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 28.6 g, Cholesterol 9.9 mg, Fat 40.6 g, Fiber 10.5 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 225.4 mg, Sugar 14.6 g

GRILLED MANGO & AVOCADO SALAD

Grilled Mango & Avocado Salad image

Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 medium firm mangoes, peeled
1 tablespoon canola oil
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon black sesame seeds
1/2 teaspoon salt
2 tablespoons minced fresh cilantro, optional
1 tablespoon minced fresh mint, optional
2 medium cucumbers, peeled, seeded and coarsely chopped
2 medium ripe avocados, peeled and coarsely chopped

Steps:

Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN, MANGO, AND AVOCADO SALAD

Chicken, Mango, and Avocado Salad image

What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.

Provided by Pete Cooks

Categories Salad Grains

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs cilantro, chopped
2 cups boiling water
2 skinless, boneless chicken breast halves
1 tablespoon sweet paprika
salt and ground black pepper to taste
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
¼ cup crumbled feta cheese
3 tablespoons low-fat yogurt

Steps:

Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.8 g, Cholesterol 39.5 mg, Fat 11.6 g, Fiber 8.9 g, Protein 22.2 g, SaturatedFat 3.1 g, Sodium 210.3 mg, Sugar 12.1 g

SUMMER MANGO-AVOCADO AND FETA SALAD

SUMMER MANGO-AVOCADO AND FETA SALAD image

Categories Dairy Fruit Side No-Cook

Yield 4 side salad servings or 6 servings of salsa

Number Of Ingredients 8

Ingredients

1 mango - peeled, pitted and cubed
1 avocado - peeled, pitted and cubed
1/2 red onion - diced
1 large tomato - diced
1/2 cup of crumbled feta cheese
2 Tbsp fresh squeezed lime juice
1 Tbsp olive oil (optional)
salt/pepper to taste

Steps:

Peel and cube/dice the fruit and veggies as indicated above. Toss together in a medium bowl with lime, olive oil and feta cheese. Sprinkle salt and pepper to taste. Serve on a bed of greens, as a side salad or piled high on your grilled favorite. Substitute the lime juice with Balsalmic Vinegar for a more robust version -great with grilled steaks and burger or grilled tuna. Leave out the feta and throw in a handful of freshly chopped cilantro for a light and lively summer flavor with cod, halibut or salmon.

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