br>Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime
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.
f oil.
For the avocado and mango salad, whisk together the vinegar
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.
n large bowl combine cubed avocado, mango, corn,peppers and onions.
Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
oated in oil.
Dice mango and avocado- they should be small
Combine avocado, mango, pineapple and coconut in medium bowl.
In a small bowl, stir together yogurt, lime juice and zest and honey. Pour over fruit mixture and mix gently. Serve immediately.
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.
Whisk together mayonnaise, cornichons, capers, lemon zest, parsley and olives. Season to taste.
Place crabmeat in a large bowl. Mix in 1 cup tartar sauce, diced mango, chives and diced tomato. Season to taste.
Lay 4 slices of bread out on a cutting board. Top with crab filling, sliced radishes and mixed greens. Top with remaining bread then cut in 1/2 and serve.
o combine. Drizzle over your salad and toss to combine. Serve
il the grate.
Toss mango, salad greens, bean sprouts, carrot, and
ooked.
Peel and chop mango, fresh parsley, green onions and
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
ooked through.
Salad:.
Combine all the salad ingredients in a
In small mixing bowl, combine eggs, bacon and onion. Carefully scoop out avocado halves, leaving firm shells; brush shells with a little lemon juice to prevent browning.
Mash avocado pulp.
In mixing bowl stir together the mayonnaise, 2 teaspoons lemon juice, mustard, salt and pepper.
Add mashed avocado and egg mixture; spoon avocado-egg salad mixture into avocado shells.
Place filled avocados on individual lettuce-lined serving plates.
Garnish with bacon curl, if desired.
Makes 2 servings.
nd garnish with the orange/mango salad.
So refreshing!
Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
Gently mix in crabmeat; form into 24 cakes.
Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
Heat 1/2 inch oil in large, deep skillet to 350\u00b0F.
Carefully add crabcakes in batches and cook, turning once until golden brown.
Place on paper towels to drain.
Serve immediately.
MANGO SALAD:
Combine all ingredients; gently mix together, and serve with crabcakes.
he onions, mango, tomato, spinach and avocado and toss the salad in the
Remove the avocado flesh from the skin, chop