Best 5 Grilled Mango Avocado Salad Recipes

GRILLED MANGO & AVOCADO SALAD

Steps:

• Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Make fish:
• Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
• Make salad:
• Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
• Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
• Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.

ABBY'S GRILLED PRAWN MANGO AVOCADO SALAD

Steps:

• Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
• Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
• Preheat grill to medium high.
• Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
• Remove the prawns from the bamboo and let sit for 1 minute.
• Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
• Serve.

GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME

Steps:

• Thread shrimp/prawns onto wooden skewers. Grill them 3 to 4 minutes on each side, until just opaque in the center. Let them cool and then remove shrimp from the skewers. Combine shrimp, tomatoes, avocado, mango, onion and cilantro in a bowl. Add lime juice, olive oil and stir. Season to taste with sea salt.

MANGO - AVOCADO AND GRILLED SHRIMP SALAD

Steps:

• 1. 1) Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
• 2. 2) Mix in shredded mango; chill while preparing shrimp.
• 3. 3) Shell and devein shrimp and wash well.
• 4. 4) Preheat up grill for medium heat.
• 5. 5) Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
• 6. 6) Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
• 7. 7) Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
• 8. 8) Place shrimp over the mango salad and decorate with lime slices, if desired