Posts Tagged ‘Salads’

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Mango Medley Salad with Lime Vinaigrette

August 29, 2015

When you just eat a mango it’s a get messy, sweet juice dripping down your chin experience that  you might not want to have in front of a crowd, kind of fruit. For that reason it’s best cut up in neat pieces. Mango is a friendly fruit. It plays well with fish, chicken, other fruits and vegetables. I found a perfectly ripe and ready to use one while hurricane supply shopping yesterday. I wasn’t much in the mood for a salsa, so looked for things that  would make it more salad-y. However, if you chop the ingredients finer and squeeze just the lime over it instead of making a dressing, , you would have a salsa that would perch nicely on tortilla chips. Refreshing  and tangy the dressing is rice wine vinegar based. Rice wine is one of my favorites on fruits. Many citrus based dressings have sugar in them, but I omitted it. Between the sweet tone of the rice wine and the fruit itself, there is just no need. This was a side for us for dinner, but as you can see the next day we piled it in a soft tortilla for fish tacos.

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The Dressing

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grape seed
Juice and Zest from 2 limes
2 garlic cloves, grated
pinch salt

Whisk all your dressing ingredients together. Set aside while you prep your other ingredients. This dressing was so good, even before it sat for a bit. I recommend making extra.

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The Salad

1 large mango , cut in cubes
1 large cucumber, peeled, halved seeded, and sliced in semi circles
1/2 large purple onion, thinly sliced
1 can corn, drained and broiled
4-5 small red and yellow peppers, cut in rings
1 large jalapeno, seeded and diced,
2 cloves garlic, grated
1/2 C. chopped fresh parsley

Drain the corn well and spread it on a baking sheet. Add just a tiny bit of oil and toss to coat. Broil for about ten minutes until it chars just a bit.

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Begin your salad assembly while the corn is broiling. Add your peppers and jalapeno to a large bowl.

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Next, your cucumber semi circles and  thin slices of onion.

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Top off with your mango cubes, the charred corn and the parsley.

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Mix them up. Isn’t this one of the prettiest salads ever?

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Wake up those flavors with  a rainfall of that luscious dressing. Use it all. Let sit for at least two hours,if you can stand to wait. It’s worth it. Twist some black pepper over top, just because.

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Serve it on the side of just about anything, have it all by itself ……………

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or pile it inside a warm spicy fish taco.

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