Best 2 Morton Bay Bug Salad With Mango Ginger Dressing Recipes

Morton Bay bug salad with mango ginger dressing is a delectable and refreshing seafood dish that bursts with unique flavors and textures. This tantalizing salad combines the sweetness of succulent Morton Bay bugs, the tanginess of fresh mango, and the warmth of aromatic ginger in a vibrant and flavorful dressing. With its vibrant colors and irresistible taste, this salad is sure to impress your taste buds and become a favorite among seafood lovers. So, embark on a culinary journey and discover the perfect recipe to create this extraordinary salad, a symphony of flavors that will transport you to a tropical paradise with every bite.

Here are our top 2 tried and tested recipes!

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Mesclun and Mango Salad with Ginger Carrot Dressing image

Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist.

Provided by JENNIFER HARMAN

Categories Green Salads

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 tablespoon shredded carrot
¼ teaspoon lime juice
½ pound mixed baby greens
1 mango - peeled, seeded and diced
2 teaspoons sesame seeds

Steps:

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 11.2 g, Fat 7.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 18.6 mg, Sugar 8.2 g

CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING

Chicken and Mango Salad with Ginger-Orange Dressing image

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Ginger Onion Sauté Quick & Easy Low Cal Orange Mango Summer Watercress Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup thawed frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger
1 1/4 pounds skinless boneless chicken breast halves (about 3)
2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
1/2 small red onion, sliced paper-thin

Steps:

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

Tips:

For the freshest Morton Bay bugs, look for ones that are bright orange in color and have a firm texture.
To remove the meat from the Morton Bay bugs, simply twist off the tail and pull out the meat.
If you don't have access to Morton Bay bugs, you can substitute cooked shrimp or lobster.
Be sure to use ripe mangoes for the dressing, as they will have the best flavor.
If you don't have fresh ginger, you can use ground ginger instead. Just be sure to use half the amount, as ground ginger is more concentrated.
Serve the salad immediately after it is made, or the dressing will start to wilt the lettuce.

Conclusion:

This Morton Bay bug salad with mango ginger dressing is a delicious and refreshing dish that is perfect for a summer meal. The sweet and tangy dressing pairs perfectly with the briny flavor of the Morton Bay bugs, and the crunchy vegetables add a nice textural contrast. This salad is sure to be a hit at your next party or gathering.