lemon juice

Mango, Arugula, and Beet Salad

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Ingredients

  • 1 cup arugula

  • 4 small beets (roasted, peeled, and diced)

  • 1 Tbsp toasted coconut flakes

  • 1 large lemon (juiced)

  • 1 large mango (peeled and diced)

  • 3 Tbsp walnuts

  • 2 Tbsp almond oil

  • Sea salt and pepper (to taste)

Servings

Makes 4 servings

Directions

Combine arugula, mango, beets, walnuts and coconut flakes in a large bowl. Then whisk almond oil, lemon juice, sea salt and pepper in a small bowl. Once you have your dressing ready, drizzle over the salad and toss to coat. You may serve immediately and enjoy!

Source: www.mango.org

Recipe by Amie Valpone, The Healthy Apple

Roasted Shrimp and Mango Salad

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PREP TIME: 30 to 45 minutes | COOK TIME: 10 minutes

Ingredients

  • 2 lbs large shrimp (peeled and deveined)

  • 2 tsps paprika

  • 2 Tbs lemon juice

  • 6 cups (10 oz) mixed baby lettuces (washed and dried)

  • 1/4 cup shaved or shredded parmesan cheese

  • 6 Tbs extra virgin olive oil

  • 1 Tbs honey

  • 2 large mangoes (peeled, pitted, and diced) (about 2 lbs)

  • Salt and pepper to taste

Servings

Makes 10 servings

Directions

Preheat oven to 400 degrees. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.

In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.

Nutrition

Each serving (1/10 of recipe) contains 182 calories, 10 g carbohydrate (3% Daily Value), 1.3 g fiber (5% Daily Value), 14 g protein (28% Daily Value), 10 g fat (16% daily value), 2 g saturated fat (9% Daily Value), 116 mg cholesterol (39% Daily Value), 611 mg sodium (25% Daily Value), and 262 mg potassium (7% Daily Value).

Source: www.mango.org

Mango and Watermelon Salad

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Ingredients

  • 2 large (or 3 small) ripe, slightly soft mangoes (peeled, pitted, and cut into large pieces)

  • 2 Tbsp pickled jalapeño pepper (chopped)

  • 1 tsp garlic (minced)

  • 1 Tbsp extra virgin olive oil

  • 1 cup watercress (washed and dried)

  • 1 cup seedless watermelon (cut into large pieces)

  • 1/2 small red onion (finely sliced)

  • 12 small cherry tomatoes (cut in half)

  • 2 Tbsp lemon juice

  • 1 Tbsp honey

  • 3 Tbsp freshly chopped cilantro

Servings

Makes 4 servings

Serving Suggestion:Remove watercress and pair with grilled chicken or fish.

Directions

To Prepare the Salad:

  1. In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.

  2. To Prepare the Dressing:

  3. In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.

To Serve:

  1. Drizzle dressing over the mango mixture and toss with cilantro and watercress.

Nutrition

Nutrition per serving: 163 calories (21% calories from fat), 4 g total fat, 434 mg potassium, 0 mg cholesterol, 341 mg sodium, 34 g carbohydrates, 4 g fiber, 2 g protein

Source: www.mango.org

Recipe by Chef Allen Susser