Best 5 Mango Orange Grapefruit Avocado And Pistachio Salad Recipes
Are you craving a refreshing and nutritious dish that combines the vibrant flavors of tropical fruits with the creamy richness of avocado and the nutty crunch of pistachio? Look no further than the tantalizing mango, orange, grapefruit, avocado, and pistachio salad. This enticing salad offers a delightful interplay of textures and tastes, making it a perfect choice for a light lunch, a colorful side dish, or a healthy snack. With its vibrant hues and irresistible flavors, this salad promises to be a feast for both the eyes and the palate. So, get ready to embark on a culinary journey, as we explore the best recipes for this delectable salad and unveil the secrets behind its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
GRAPEFRUIT, ORANGE AND AVOCADO SALAD
This is a variation of a delicious salad my late FIL used to make. So refreshing and good with many dishes...grilled fish, roasted chicken to name a couple. Use my Recipe #224936 if you don't have your own ready in the fridge. Kids love this salad, too!
Provided by Penny Stettinius
Categories Oranges
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel the oranges and grapefruits. I use a sharp knife and cut the ends off 1st, then cut the skin off with the pith.
- Cut into sections.
- Place the lettuce leaves into a serving bowl/platter.
- Peel and slice the avocados.
- Place the citrus and avocado on top of the lettuce and drizzle with a vinaigrette.
MANGO, ORANGE, GRAPEFRUIT, AVOCADO, AND PISTACHIO SALAD
After having a similar salad at a restaurant I had to try to re-create it.
Provided by Ella
Categories Romaine Lettuce Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Toss the romaine lettuce with the balsamic vinaigrette and blue cheese crumbles. Place into a large salad bowl. Arrange the mango, grapefruit, orange, and avocado over the salad in a lovely pattern. Sprinkle with chopped pistachios to serve.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 41 g, Cholesterol 12.7 mg, Fat 25.8 g, Fiber 10.6 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 523 mg, Sugar 25.5 g
MANGO, ORANGE, GRAPEFRUIT, AVOCADO, AND PISTACHIO SALAD
After having a similar salad at a restaurant I had to try to re-create it.
Provided by Ella
Categories Romaine Lettuce Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Toss the romaine lettuce with the balsamic vinaigrette and blue cheese crumbles. Place into a large salad bowl. Arrange the mango, grapefruit, orange, and avocado over the salad in a lovely pattern. Sprinkle with chopped pistachios to serve.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 41 g, Cholesterol 12.7 mg, Fat 25.8 g, Fiber 10.6 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 523 mg, Sugar 25.5 g
Tips:
- To easily segment grapefruit, cut off both ends and then cut around the fruit, following the curve. Use a sharp knife to remove the peel and pith, then slice the segments away from the membrane.
- If you don't have fresh mint, you can use basil or cilantro as a garnish. These herbs will add a similar flavor profile to the salad.
- For a sweeter salad, use ripe mangoes. If your mangoes are not ripe, you can add a bit of honey or agave nectar to the dressing.
- To make the salad ahead of time, prepare the dressing and store it in a jar in the refrigerator. When you're ready to serve, toss the dressing with the salad ingredients.
- This salad is a great way to use up leftover chicken or fish. Simply add the cooked protein to the salad before serving.
Conclusion:
This mango, orange, grapefruit, avocado, and pistachio salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet and tangy fruits, creamy avocado, and crunchy pistachios is sure to please everyone at the table. With its vibrant colors and delicious taste, this salad is sure to be a hit at your next gathering.
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