MANGO-LIME SALAD
Provided by David Guas
Categories Salad Rum Citrus Fruit Dessert No-Cook Quick & Easy Lime Mango Summer Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 2/3 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl. Let stand at room temperature 30 minutes, tossing occasionally. Serve chilled or at room temperature.
GUACAMOLE & MANGO SALAD WITH BLACK BEANS
Get four of your five-a-day with this healthy salad of mango, avocado and beans. It's a nutritional powerhouse that's also vegan and gluten free
Provided by Good Food team
Categories Lunch
Time 15m
Number Of Ingredients 8
Steps:
- Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.
Nutrition Facts : Calories 341 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
STICKY TEMPEH, MANGO & LIME NOODLE SALAD
Combining punchy flavours and contrasting textures, this special Asian salad is sure to be a hit with both vegetarians and meat eaters
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray. Mix together 2 tbsp sesame oil, 3 tbsp soy sauce and the ginger in a bowl, then pour it over the tempeh. Get your hands in and gently coat the tempeh all over. Cover and set aside to marinate for at least 30 mins, preferably 2 hrs.
- Meanwhile, boil the kettle. Pop the noodles in a bowl and pour over enough just-boiled water to cover. Set aside for 10 mins, then drain and rinse under cold water. Tip into a bowl of ice-cold water and set aside.
- Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl. Pour sunflower oil into the same pan, to about 5mm deep. Once hot, fry half the shallots, keeping the other half raw for the salad. It is best to fry in batches until golden brown and crisp - if you overcrowd the pan, the shallots won't crisp up. Remove using a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To make a dressing, zest 2 of the limes and mix with the juice, the remaining soy sauce and sesame oil, 1 tbsp honey, the chillies and garlic. Cut the peel and pith from the 3 remaining limes, then segment each one and set aside.
- Heat 1 tbsp sunflower oil in a frying pan. Fry the marinated tempeh over a medium- high heat for 2-3 mins each side until well browned. You'll need to do this in batches, adding more oil if needed. Remove to a plate. Spoon 2 tbsp honey into the pan, let it melt and start to bubble. Add half the fried tempeh slices, turn to coat in the honey, and cook for about 2 mins each side until dark and sticky. Repeat with the remaining honey and tempeh. Leave to cool.
- When ready to serve, drain the noodles really well and combine with the raw shallots, lime segments, mango, cucumber, radishes, and coriander. Divide the salad among the plates and arrange the tempeh slices on top, tearing a few of them in half. Drizzle 1 tbsp of the dressing over each plate and scatter with some toasted coconut and crispy shallots. Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone help themselves.
Nutrition Facts : Calories 595 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium
MANGO LIME SALAD
this is listed in bon appetit as a side accompaniament for cheesecake, but this goes well as a condiment for hot and spicy shrimp as well
Provided by chia2160
Categories Mango
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- mix all ingredients in a large bowl, tossing occasionally.
- let stand at room temperature for 30 minutes.
- serve at room temperature, or chilled.
Nutrition Facts : Calories 327.9, Fat 0.8, SaturatedFat 0.2, Sodium 17.2, Carbohydrate 79, Fiber 5.4, Sugar 71, Protein 1.6
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
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
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.
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