Best 5 Grilled Mango Avocado Salad Recipes
Indulge in the vibrant Grilled Mango Avocado Salad, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. This delightful dish features succulent grilled mango slices, creamy avocado chunks, and zesty red onion, all drizzled with a tangy lime-honey dressing. As you bite into the perfectly charred mango, its sweetness dances on your palate, while the creamy avocado adds a velvety richness. The red onion provides a sharp and refreshing contrast, creating a symphony of flavors that is both satisfying and invigorating. Served on a bed of crisp lettuce, this salad is not only visually stunning but also incredibly refreshing, making it the perfect accompaniment to any meal or as a light and healthy lunch option. Additionally, the article includes variations such as Grilled Mango Avocado Salad with Grilled Shrimp, Grilled Mango Avocado Salad with Quinoa, and Grilled Mango Avocado Salad with Black Beans, each offering a unique twist on this classic dish.
Let's cook with our recipes!
GRILLED MANGO & AVOCADO SALAD
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
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
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
Categories Fish Leafy Green Low Cal Low/No Sugar Wheat/Gluten-Free Grapefruit Mango Avocado Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Make fish:
- Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
- Make salad:
- Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
- Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
- Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.
GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME
Categories Shellfish Vegetable Low Fat Grill/Barbecue
Yield Makes 3-4 servings
Number Of Ingredients 8
Steps:
- Thread shrimp/prawns onto wooden skewers. Grill them 3 to 4 minutes on each side, until just opaque in the center. Let them cool and then remove shrimp from the skewers. Combine shrimp, tomatoes, avocado, mango, onion and cilantro in a bowl. Add lime juice, olive oil and stir. Season to taste with sea salt.
ABBY'S GRILLED PRAWN MANGO AVOCADO SALAD
This salad is visually a beautiful dish. Each bite bursts a different texture.... sweet from the mango and dried blueberries, crunch from the salad, tomatoes and nuts or smooth from the avocado. I served this to a friend for a luncheon and I was so impressed that I served it again to my DD that night. She said that it has become one of her top 10 favorite salads. Unless you like your salads swimming in dressing, this dressing is so flavourful that you don't need alot to go around. I served this with my recipe #269324 and Mirj's Recipe #24593
Provided by Abby Girl
Categories Salad Dressings
Time 28m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
- Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
- Preheat grill to medium high.
- Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
- Remove the prawns from the bamboo and let sit for 1 minute.
- Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
- Serve.
MANGO - AVOCADO AND GRILLED SHRIMP SALAD
My compliments to Chef Kusinera @ lovewithfood.com
Provided by Dena Leon
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. 1) Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
- 2. 2) Mix in shredded mango; chill while preparing shrimp.
- 3. 3) Shell and devein shrimp and wash well.
- 4. 4) Preheat up grill for medium heat.
- 5. 5) Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
- 6. 6) Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
- 7. 7) Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
- 8. 8) Place shrimp over the mango salad and decorate with lime slices, if desired
Tips:
- Choose ripe mangoes and avocados. This will ensure that they are sweet and creamy, and not sour or bitter.
- Use a grill pan or outdoor grill to cook the mangoes and avocados. This will give them a slightly smoky flavor that complements the other ingredients in the salad.
- If you don't have a grill, you can also roast the mangoes and avocados in the oven. Just preheat the oven to 400 degrees Fahrenheit and roast the fruits for 10-15 minutes, or until they are softened and slightly browned.
- Make sure to let the mangoes and avocados cool slightly before slicing them. This will make it easier to handle them and prevent them from falling apart.
- Use a variety of greens in your salad. This will add color, texture, and flavor to the dish. Some good options include arugula, spinach, kale, and romaine lettuce.
- Don't be afraid to experiment with different toppings and dressings. This salad is very versatile, so you can easily customize it to your own taste. Some popular toppings include grilled chicken, shrimp, or tofu. Some popular dressings include honey lime vinaigrette, cilantro lime dressing, or a simple balsamic vinegar and olive oil dressing.
Conclusion:
Grilled Mango Avocado Salad is a refreshing and flavorful salad that can be enjoyed as a main course or side dish. It's perfect for summer barbecues, potlucks, or picnics. The combination of sweet mangoes, creamy avocados, tangy red onions, and cilantro is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad to serve, give this recipe a try.
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