Best 4 Tossed Salad With Mango Roasted Coconut And Lime Vinaigrette Recipes

Preparing a Tossed Salad with Mango, Roasted Coconut, and Lime Vinaigrette is a delightful culinary journey that combines refreshing flavors and textures. This salad offers a vibrant blend of sweet mango, nutty roasted coconut, and tangy lime vinaigrette. It's a perfect dish for a light and healthy meal, as a side for grilled meats or fish, or as a vibrant addition to a potluck or picnic. This easy-to-make salad is packed with nutrients and delivers a burst of flavors, making it a crowd-pleaser.

Let's cook with our recipes!

TOSSED SALAD WITH LIME VINAIGRETTE

Tossed Salad with Lime Vinaigrette image

A unique lime vinaigrette adds just the right amount of tang, making this tossed salad stand out from any others. Mix and match your favorite salad greens and veggies.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cups torn salad greens
1 small tomato, cut into wedges
1/2 cup sliced cucumber
1/4 cup vegetable oil
1/4 cup lime juice
2 teaspoons sugar
1 teaspoon grated onion
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

Nutrition Facts :

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

Ingredients

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Steps:

Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
Spread mango salsa and blue cheese on top.
Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

TOSSED SALAD WITH LEMON VINAIGRETTE

Tossed Salad with Lemon Vinaigrette image

"I often take this dressed-up Caesar salad to church functions or family reunions. Its interesting blend of flavors is a hit with everyone, so I always come home with an empty bowl. -Teresa Otto, Hartwell, Georgia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 21 servings.

Number Of Ingredients 14

Ingredients

1 bunch romaine, torn
1 medium head iceberg lettuce, torn
10 bacon strips, cooked and crumbled
2 cups cherry tomatoes, halved
1 cup slivered almonds
1 cup shredded Parmesan cheese
1 cup salad croutons
VINAIGRETTE:
3 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Steps:

In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, grated Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 142 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

Tips:

Choose the right mangoes: Use ripe, firm mangoes for the best flavor and texture in this tossed salad recipe.
Roast the coconut flakes: Roasting the coconut flakes intensifies their flavor and adds a delightful crunch to the salad.
Make the lime vinaigrette dressing in advance: This allows the flavors to meld and develop. You can store the dressing in an airtight container in the refrigerator for up to a week.
Use fresh herbs: Fresh herbs like cilantro, mint, and basil add a burst of flavor to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
Serve the salad immediately: This salad is best enjoyed fresh. The roasted coconut flakes will start to soften over time, so it's best to eat the salad within a few hours of making it.

Conclusion:

This tossed salad with mango, roasted coconut, and lime vinaigrette is a delicious, refreshing, and flavorful salad that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. It's also a healthy and nutritious salad that is packed with vitamins, minerals, and antioxidants. So next time you're looking for a delicious and healthy salad recipe, give this one a try. You won't be disappointed!