Best 3 Miami Salad Recipes
**Miami Salad: A Vibrant Fusion of Caribbean and American Flavors**
Escape to the vibrant streets of Miami with a taste of its iconic salad, a tantalizing blend of Caribbean and American culinary traditions. This refreshing dish is a symphony of flavors, textures, and colors, featuring juicy grilled chicken or shrimp, sweet and tangy fruits like mango and pineapple, crunchy vegetables, creamy avocado, and a zesty dressing that brings it all together. Whether you're a local or a visitor, the Miami salad is a must-try dish that embodies the city's vibrant spirit.
**Recipes Included:**
- Grilled Chicken Miami Salad: Savor the perfect balance of smoky grilled chicken, sweet mango, refreshing pineapple, crisp romaine lettuce, ripe tomatoes, creamy avocado, and a tangy citrus dressing.
- Shrimp Miami Salad: Dive into a seafood delight with succulent shrimp, sweet mango, juicy pineapple, crunchy romaine lettuce, ripe tomatoes, creamy avocado, and a zesty cilantro-lime dressing.
- Vegetarian Miami Salad: Indulge in a plant-based paradise with grilled tofu, sweet mango, tangy pineapple, crunchy romaine lettuce, ripe tomatoes, creamy avocado, and a flavorful balsamic vinaigrette.
CONCH SALAD
My twist on a favorite Bahamian-style dish, served cold.
Provided by Carl B
Categories Salad Seafood Salad Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g
FLORIDA AMBROSIA SALAD
Provided by Kris Wessel
Categories Salad Fruit Juice Citrus Fruit Dessert Christmas Vegetarian Buffet Grapefruit Tropical Fruit Coconut Pineapple Vegan Kumquat Pomegranate Apple Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
- Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
- Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.
SOUTH BEACH SALAD
Make and share this South Beach Salad recipe from Food.com.
Provided by WendyMaq
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
- To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.
Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7
Tips:
- Fresh ingredients: Use the freshest ingredients possible for the best flavor and texture. This is especially important for the tomatoes, cucumbers, and avocado.
- Quality dressing: Make your own dressing instead of using a store-bought one. This will give you more control over the flavor and ingredients.
- Don't overdress the salad: A little dressing goes a long way. You don't want to drown the salad in dressing, so add it sparingly and toss the salad gently to coat the ingredients.
- Chill the shrimp and avocado: Chilling the shrimp and avocado before adding them to the salad will help to keep them cool and refreshing.
- Serve immediately: This salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less crisp.
Conclusion:
Miami salad is a refreshing and flavorful dish that is perfect for a summer meal. With its combination of fresh vegetables, shrimp, avocado, and a zesty dressing, this salad is sure to please everyone at your table. It is also a very versatile salad that can be easily customized to your own liking. For example, you could add different types of vegetables, such as bell peppers or corn, or you could use a different type of dressing, such as a vinaigrette or a creamy dressing.
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