ortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some
o 24 hours.
Mix mango, avocado, lime juice, jalapeno, red onion
nto the whole avacado and mango peel routine. I am sure
Peel and stone the mango and avocados.
Dice into
In a bowl,combine mango,avocado, green onions, lemon juice, Splenda, hot pepper (if using), salt and pepper. Set aside.
In a non-stick skillet large enough to hold fish in sigle layer with stock and water bring the liquid to a boil.; reduce heat to a simmer. Add salmon; cover and barely simmer for 10 mins or until fish flakes when tested.
Transfer fish to plates; spoon salsa over top.
epper.
Put the onion, mango, avocado and lettuces in a large
he salad.
Cube the mango, avocado, and onion. Toss with the
Mix tomatoes, jalapeno pepper, mango, avocado, green onion, sugar, garlic salt, and salt in a bowl.
ver medium heat. Add the mango, season with salt and pepper
oss the rice, chicken, onion, mango, avocado, and rest of the oil
br>Make salsa by combining mango, red onion, chile, bell pepper
nd bottom levels.
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings
he plate and sprinkle with mango and avocado. Drizzle with the sauce
In a bowl, mix chicken, mango, avocado, basil, mayonnaise and curry powder; (mix gently).
Add scallion, if using.
Place mixture in the middle of a whole grain tortilla or wrap and roll up, and serve.
Stir together the avocado and lime juice.
Stir in the mango, onion, hot pepper, red onion, cilantro, and salt (to your taste). Enjoy!
Whisk first 3 ingredients in small bowl; season with salt and pepper.
Place shrimp in medium bowl.
Add 3 tablespoons vinaigrette; toss to coat.
Divide lettuce among plates.
Alternate mango, avocado, and shrimp atop lettuce on each plate.
Drizzle vinaigrette over.
Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.
he bowl.
Add the mango, avocado, onion, ginger, chili, and tuna
erving platter. Fan the mango and avocado slices over greens.
Carve
Combine mango, avocado, onion, chili, lime juice, vinegar, oil& mint.
Add salt& hot sauce to taste (do a bit at a time of the hot sauce).
Cover and let stand, at room temperature, for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature (I like mine well chilled).