Melon Mango Salad Recipes

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

Steps:

• For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
• For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
• Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

Steps:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

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.

Steps:

• Poach the chicken breasts in water for 20-30 minutes until cooked through. Let them cool and then cut them into bite-sized pieces.
• To prepare the vinaigrette, place the roughly chopped mango into a blender and blend until smooth. Then add the vinegar, oils and wine; blend until incorporated. Taste and add a tad of honey to sweeten if you like. Place in refrigerator to chill.
• Toss together the chicken, diced mango and melon balls (you can cut each melon ball in half if you like).
• When dressing is chilled, pour it over the salad and toss. Garnish each serving with a leaf of radicchio.

Steps:

• Make dressing by stirring together plain yogurt, a tablespoon of honey and a teaspoon of grated gingerroot.
• Halve melon and scoop out seeds. Slice, peel, and cut into chunks. Mix with grapes.
• Slice mango on each side of the pit. On each half, slash the flesh into a criss-cross pattern down to the skin. Push the skin from underneath to turn the mango halves inside out. Remove the flesh and add to melon mixture.
• Arrange watercress and salad greens on 4 serving plates. Whisk olive oil and vinegar and season to taste with salt and pepper. Drizzle over the watercress and greens.
• Divide the melon mix equally between the 4, then spoon the yogurt dressing on top. If desired, scoop the seed out of the passion fruit and sprinkle over the salad. Serve immediately.

Steps:

• Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.