Grilled Mango & Avocado Salad Recipe

Grilled Mango & Avocado Salad Recipe
Grilled Mango & Avocado Salad Recipe photo by Taste of Home
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Grilled Mango & Avocado Salad Recipe

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Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 medium firm mangoes, peeled
  • 1 tablespoon canola oil
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh cilantro, optional
  • 1 tablespoon minced fresh mint, optional
  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 2 medium ripe avocados, peeled and coarsely chopped

Directions

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. Yield: 8 servings.
Originally published as Grilled Mango & Avocado Salad in Grill It Bookazine 2016, p90

Nutritional Facts

3/4 cup: 249 calories, 15g fat (2g saturated fat), 0 cholesterol, 152mg sodium, 31g carbohydrate (24g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 2 starch.

  • 4 medium firm mangoes, peeled
  • 1 tablespoon canola oil
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh cilantro, optional
  • 1 tablespoon minced fresh mint, optional
  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 2 medium ripe avocados, peeled and coarsely chopped
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Grilled Mango & Avocado Salad in Grill It Bookazine 2016, p90

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