Tag Archives: mango

Blueberry and Mango Spinach Salad with Basil Vinaigrette

I am so glad I found this salad recipe on Pinterest. I love the ingredients in this recipe, but I also love the dressing by itself. I will definitely use it other salads.

I used half spinach and half salad greens. I also toasted and added sugar to my pecans. I diced my cucumbers and red onions since I do not have a spiralizler.

If you can not find a ripe mango, you can also use an avocado.

This recipe is from wholesomelicious.com.

blueberrymango

For the salad:
6 cups spinach (or your favorite greens), rinsed
1 cup blueberries, rinsed
1 mango, skinned and chopped
1/2 large red onion
6 inch cucumber
1 cup chopped pecans

For the dressing:
1 cup fresh loose basil leaves
1 clove garlic, crushed
3 Tbsp honey
1/2 tsp ground pepper
1/2 tsp coarse salt
1/3 cup apple cider vinegar
1/2 cup olive oil

1. Layer your salad beginning with the spinach (or greens)
2. If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
3. Top with blueberries, mango, and pecans. Set aside.
4. Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
5. Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.

6 SERVINGS

Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa

I can’t tell you how much I LOVED this recipe!!! I could have this once a week no problem.

I found this recipe on Pinterest.  The original recipe comes from Bon Appetit. http://www.bonappetit.com/recipe/gwyneth-paltrow-s-grilled-halibut-with-mango-avocado-salsa

I used frozen mango with great results!  I also used tomatoes from my neighbours garden since I had so many of them. I grilled the halibut on the BBQ.  One piece took no time at all since it was so thin.  The recipe says 5 minutes per side, but adjust to the thickness of your fillet.

This recipe is super easy and so delicious!

Halibut

1 medium ripe avocado, peeled and cut into 1/2″ dice
1 medium ripe mango, peeled and cut into 1/2″ dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
3 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
4 6-ounce halibut or mahi-mahi fillets
4 lime wedges

1. Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, Gently tossing occasionally.
2. Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoons oil and 2 tablespoons lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
3. Brush grill rack with oil. Grill fish until just opaque in centre, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
SERVES 4

One serving contains:
Calories(kcal) 417.8
%Calories from fat 48.1
Fat(g) 22.3
Saturated fat(g) 3.2
Cholesterol(mg) 58.1
Carbohydrates(g) 15.8
Dietary fiber(g) 4.8
Total sugars(g) 9.2
Net Carbs(g) 11.0
Protein(g) 39.5
Sodium(mg) 106.0

Grilled Shrimp Lettuce Wraps

I made this great recipe for my best friend who is gluten-free.  I made a mistake when I bought the Tamari soy sauce in the all-natural/gluten-free section of my local supermarket.  I did not read the ingredient label!!  The second ingredient in my purchase was WHOLE WHEAT!!  FYI, check the label.

Regardless of my mistake, this recipe is really tasty!!  It is so light and fresh with the mango salsa.  It’s seems like a lot of work, but this recipe is easy to prepare.

I took this recipe from the Taste of Home website. http://www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps

image

SHRIMP:

1/4 cup gluten­ free reduced ­sodium tamari soy sauce

2 tablespoons orange juice

1 1/2 teaspoons sesame oil

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 pound uncooked large shrimp, peeled and deveined

MANGO SALSA:

1/2 medium mango, peeled and chopped

2 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 teaspoon chopped jalapeno pepper

1 to 2 teaspoons minced fresh cilantro

2 tablespoons lime juice

4 large lettuce leaves

Directions

  1. In a large re-sealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long­handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, uncovered, over medium heat or broil 4 inches from the heat for 2-­3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Yield: 2 servings. 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium,  16 g carbohydrate, 2 g fiber, 21 g protein

mangosalsa