Avocado Mango Salad Recipes

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MANGO AND AVOCADO SALAD

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Mango and Avocado Salad image

Steps:

  • In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

AVOCADO AND MANGO SALAD

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



Avocado and Mango Salad image

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

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

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Provided by Good Food team

Categories     Lunch

Time 13m

Number Of Ingredients 9



Cod with cucumber, avocado & mango salsa salad image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
  • Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

2 x skinless cod fillets
1 lime , zested and juiced
1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and chopped)
1 small avocado , stoned, peeled and sliced
¼ cucumber , chopped
160g cherry tomatoes , quartered
1 red chilli , deseeded and chopped
2 spring onions , sliced
handful chopped coriander

AVOCADO MANGO SALAD

I bruise easily, and Vitamin A is the key. I try to find interesting ways to serve Avocado because it is so rich in Vitamin A. (I don't worry about the fat in Avocado). This goes well as a side dish for Enchiladas, Quesadillas or any Mexican style foods.

Provided by Shannon in VA

Categories     Fruit

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6



Avocado Mango Salad image

Steps:

  • Place Lettuce Leaves on 4 salad plates.
  • Top with wedges of avocado.
  • Sprinkle with diced mango.
  • In small bowl, combine cumin, chili powder and garlic powder.
  • Mix with fork until blended.
  • Using fingers pinch spices lightly over avocado and mango to taste.
  • Serve.

Nutrition Facts : Calories 140.8, Fat 7.9, SaturatedFat 1.2, Sodium 23.5, Carbohydrate 18.7, Fiber 5.4, Sugar 12.1, Protein 2.3

1 avocado, halved,seeded,peeled,and cut into wedges
1 mango, peeled,seeded,diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
4 lettuce leaves

SPINACH, AVOCADO & MANGO SALAD

I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads.

Provided by Jenny Sanders

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Spinach, Avocado & Mango Salad image

Steps:

  • Wash, pick over and dry the spinach.
  • Wash, dry and tear up the radicchio.
  • Wash and slice the radishes.
  • Peel and slice the mango and avocado.
  • (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
  • Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
  • Toss gently into the salad.

6 ounces baby spinach leaves
4 -6 leaves radicchio
8 -12 small red radishes
1 small ripe mango
1 medium ripe avocado
1 valencia orange, juice of
3 tablespoons hazelnut oil or 3 tablespoons almond oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon cracked black peppercorns

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