1、Bulgur-Mango Salad

  • Makes: 5 servings
  • Serving Size: 1 cup bulgur salad mixture and 1 cup greens
  • Carb Grams Per Serving: 36
  • Bulgur-Mango Salad recipe

    Ingredients

    Method

    Let stand at room temperature 1 hour.
  • Meanwhile, in a large bowl stir together garbanzo beans, mango, and onion. For dressing, in a small bowl whisk together lime juice, canola oil, cinnamon, salt, cumin, and cayenne pepper.
  • Drain any water off bulgur. Add bulgur, dressing, and the 3 tablespoons mint to the bean mixture, stirring to mix well. Divide salad greens evenly among five serving plates. Top each with 1 cup of the bulgur-bean mixture. Sprinkle with feta cheese. If desired, garnish with additional fresh mint.

  • https://www.truecookbook.com/recipe/bulgur-mango-salad-11024/

    2、Beetroot & mango salad with soft goat’s cheese

    The classic cheese and root veg combo is updated with the edition of tropical fruit and a walnut and orange dressing
    Beetroot & mango salad with soft goat’s cheese recipe

    Ingredients

    Method

    1. Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
    2. Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.

    3、Grilled salmon & mango salad with coconut dressing

    An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli
    Grilled salmon & mango salad with coconut dressing recipe

    Ingredients

    • 4 salmon fillets (about 125g each), boned and skinned
    • 1 tbsp light soft brown sugar
    • 100g green bean, trimmed
    • 1 large ripe mango, peeled and cut into slices
    • 2 shallots, very thinly sliced and broken into rings
    • handful mint or coriander leaves
    • 50g toasted desiccated coconut
    • 1 thumb-sized red chilli, thinly sliced
    • 3 tbsp coconut cream
    • juice 2 limes, plus wedges to serve
    • 1 tbsp fish sauce
    • 2 tsp soft brown sugar

    Method

    1. Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
    2. Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
    3. Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

    4、Green mango salad with prawns

    Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
    Green mango salad with prawns recipe

    Ingredients

    Method

    1. Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
    2. Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink – about 2 minutes.
    3. Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

    More...