Tossed Salad With Mango Roasted Coconut And Lime Vinaigrette Recipes

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MANGO SALAD



Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories     Salad

Time 15m

Number Of Ingredients 12

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

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.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE



Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

  • In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
  • Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
  • Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

LIME VINAIGRETTE



Lime Vinaigrette image

Provided by Food Network

Categories     condiment

Time 10m

Yield 2 cups dressing, 12 servings

Number Of Ingredients 9

1/4 cup lime juice
1/4 cup fresh orange juice
1 1/2 teaspoons honey
1/4 cup orange zest
1/8 cup sugar
Salt
Pinch white pepper
1 cup plus 2 tablespoons light extra-virgin olive oil
1 pound mixed greens

Steps:

  • Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it's all gone. Season with salt and white pepper, to taste. The finished product should look like it has significant body, taste semi-sweet and with a touch of tartness. Toss desired amount with mixed greens, and serve.

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