Easy Caribbean Green Mango Salad, that will blow you away and have you coming back for more.

Green Mango Salad Ingredients

• 2 tsp lime juice
• 4 green mangoes
• 2 green onions
• 1 tsp salt
• 1/2 hot green pepper

How To Make Green Mango Salad:

1. Peel mangoes and cut into 1 1/2 pieces. Then in a bowl chop green onions. Add pepper and salt. Then pour over 1/2 cup vary hot water. Allow to stand for 2 minutes.
2. Add lime juice and pour over mangoes and allow to stand for another 2 minutes. Then Serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Lovely fresh summer salad. Savour sharp, sweet flavors in this exotic avocado salad

Ingredients:

• 3 tbsp pumpkin seeds
• 2 ripe papayas
• 3 ripe avocados
• 85g bag trimmed and washed watercress
• 20g pack fresh mint
• Juice of 1 lime
• 3 tbsp olive oil

Cooking Instructions:

Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter ~ Serves 6

Nutrition per serving:
260 calories, protein 4g, carbohydrate 11g, fat 22 g, saturated fat 3g, fibre 5g, salt 0.05 g

Recipe from Good Food magazine, July 2003.

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Caribbean Shrimp Salad with Lime Vinaigrette Recipe – An amazing recipe with fresh and tasty ingredients.

Ingredients:

• 4 cups chopped cooked shrimp (about 1 1/2 pounds)
• 5 tablespoons seasoned rice vinegar, divided
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 tablespoons olive oil
• 1 tablespoon grated lime rind
• 1/4 cup fresh lime juice (about 3 large limes)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Dash of salt
• 8 cups fresh baby spinach
• 1 cup chopped peeled mango (about 1 large)
• 1 cup julienne-cut radishes
• 1/4 cup diced peeled avocado
• 1/2 cup thinly sliced green onions
• 2 tablespoons unsalted pumpkin-seed kernels

Cooking Instructions:

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill for 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each of the salad with 2 tablespoons vinaigrette ~ Serves 4

Recipe by Katherine Hinrichs – Cooking Light, January 2008.

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