Mango Avocado Salad →

If you like mangoes and avocado, you should try this colorful, quick, and easy salad. Creamy avocado and delicate silky smooth, sweet Honey mango combined with piquant Peppadew peppers, red onion, and cilantro dressed with a mixture of lime juice and olive oil. So easy, so good! I highly recommend using yellow Ataulfo mangoes (also called Honey mangoes) and Hass avocados if you can find them. Enjoy!

Mango Avocado Salad
Serves 2

Photo: c. foodblogchef 2022

INGREDIENTS

• 1 ripe mango (I like Ataulfo or Honey Mango)

• 1 ripe Hass avocado

• 3-4 bottled Peppadew peppers- chopped

• juice from ½ lime

• 2 tablespoons olive oil

• 1-2 tablespoons finely chopped red onion

• 1 tablespoon finely chopped cilantro

• two small handfuls of baby arugula or your choice of salad greens

• 1/4-1/2 teaspoon sea salt

• ground black pepper (optional)

PREPARATION

Photo: c. foodblogchef 2022

1. Peel and dice the avocado and mango into ½ inch pieces and add to a non-reactive bowl.

2. Add the chopped onion and Peppadew peppers, cilantro, lime juice, olive oil, and salt, and mix the ingredients gently. Taste and adjust flavors to your preference.

3. Cover and refrigerate for at least a half-hour to allow the flavors to meld.

4. Arrange the baby arugula on salad plates and top with the mango-avocado mixture. Sprinkle with freshly ground black pepper. (optional)

Serve as a side salad, or as part of a main course with your choice of protein. This salad is delicious served with Chile Crusted Rib Eye Steak.

Pineapple Mango Salsa →

Photo: c. foodblogchef 2019
Copy and paste recipe to print.

PINEAPPLE-MANGO-SALSA
Yield about 2 1/2 cups

Ingredients:
1 cup peeled diced ripe mango
1 cup diced pineapple
1/2 cup diced sweet red pepper, or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1/2 jalapeno pepper finely chopped

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

 Pineapple-Mango Salsa

When visiting family in San Antonio over the holidays, we couldn’t find cranberries to go with our holiday Turkey, so I decided to let the rich Mexican culinary tradition of Texas inspire me. Instead of my traditional cranberry relish, I came up with this colorful Pineapple-Mango Salsa using readily available ingredients from the local supermarket. I chose to use ripe yellow Ataulfo (Honey) mangoes because the larger more common red/orange Haden mangoes were not ripe. If you don’t want to buy and clean a whole pineapple, look for fresh, cleaned and cored pineapples in the refrigerated fruit section of your supermarket. The sweet-tart, savory taste and crunchy texture with a hint of heat from the jalapeño in the salsa complement rich poultry dishes like roast turkey, or barbecued chicken, pork, or as a side to roast or seared duck. If you don’t like cilantro, fresh mint would be a suitable substitute. Lesson learned: “When cooking in Texas, remember the Alamo and be open to cooking as the Mexicans do.”

Panzanella with Mozzarella, Cherry Tomatoes, and Fresh Herbs →

Colorful, bright, and delicious, Italian Panzanella salad is a celebration of Summer’s bounty of fresh vegetables. Typical of wonderful traditional Italian country cooking (cucina contadina), Panzanella originated in Tuscany where peasant farmers would soak stale bread and mix it with fresh vegetables and herbs to make a substantial yet refreshing and nutritious dish out of ingredients on hand. Colorful ripe tomatoes, creamy fresh mozzarella, fresh basil, parsley, thyme, and crunchy croutons all tied together with fruity extra-virgin olive oil and tangy red-wine vinegar. How can you miss?! Enjoy Panzanella as a light lunch, or as part of a larger meal. Mangia e gustare!

Serves 4-6
Ingredients:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

• 6 tablespoons extra-virgin olive oil, more to taste

• ¾ teaspoon kosher sea salt, more to taste

• 1 pound ripe tomatoes, preferably multi-colored cherry tomatoes cut in half

• 6 ounces fresh mozzarella, torn or cut into bite-size pieces

• ½ cup thinly sliced red onion

• 1 large garlic or 2 small cloves, grated to a paste

• 2 tablespoons red wine vinegar, more to taste

• 1 tablespoon chopped fresh oregano or thyme (or a combination)

• a large pinch of red pepper flakes (optional)

• ½ teaspoon Dijon mustard (optional to thicken the vinaigrette)

• ¼ teaspoon of black pepper, to taste

• ½ cup thinly sliced cucumber (seeded or seedless)

• ½ cup torn basil leaves

• ¼ cup flat-leaf parsley leaves, roughly chopped

• 1 tablespoon capers, drained

• 2 tablespoons pancetta diced (optional)

Preparation:
Preheat toaster oven to 350 F. on convection, or 375 F. regular bake.

1. Toss the bread cubes with 2 tablespoons of oil and spread them on a rimmed baking sheet. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

2. Cut the tomatoes in half (or bite-sized pieces) and transfer to a large bowl. Add the mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano and/or thyme, 1/4 teaspoon salt, and the red pepper flakes if using. Toss to coat and set aside.

3. (Optional) In a cast-iron skillet, fry the diced pancetta, stirring until crisp. Add the drained capers and fry for another minute.

4. In a medium bowl, combine the remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt, and some black pepper to taste. Slowly drizzle in the remaining 4 tablespoons olive oil, whisking constantly, until the mixture is thickened. Stir in the sliced cucumbers, basil, and parsley.

5. Add the bread cubes and cucumber mixture to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving.

6. Toss with a little more olive oil, vinegar, and salt if needed; garnish with the fried pancetta and capers just before serving.

Note: the croutons will get soggy if they sit in the salad overnight.

Wine pairing: this salad will pair well with a variety of crisp, fruit-forward white wines like Chablis, White Rhone wines, Sauvignon Blanc; Rosé; lighter red wines like Merlot, Dolcetto di Alba, Beaujolais, Pinot Noir, or lighter style Rioja.

Adapted from: https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs

Marinated Tomatoes, Cucumbers, and Green Beans →

This is an easy, colorful, refreshing Iberian-inspired salad that goes well with grilled meat or chicken. I made it to accompany a Spanish lamb dish similar to one we enjoyed when we visited Jeréz. I hope you enjoy it.

Marinated Tomatoes, Cucumbers, and Green Beans
Serves 4

Ingredients:

• 8 Campari tomatoes, cut into quarters

• Red onion, a few very thin slices (to taste)

• a handful of green beans cut into 1 ½ – 2-inch pieces, steamed until crisp-tender

• 3-4 inch piece of cucumber peeled, seeded, and cut into ¼ inch slices

• 1/3 cup olive oil

• 1/4 cup Sherry wine vinegar or red wine vinegar

• 2 tablespoons drained capers rinsed

• 2 tablespoons minced fresh parsley, or 2 teaspoons dried parsley

• 1 large garlic clove, minced

• 1/2 teaspoon salt

• 1 teaspoon dried basil, crumbled

• 1/4 teaspoon ground pepper

• Fresh parsley (optional)

Preparation:

1. Steam the green beans until crisp-tender and immediately immerse in cold water to maintain the bright green color and prevent overcooking. Set aside with the tomatoes, cucumber, green beans, and onion.

2. Combine the oil and next 8 ingredients in a medium bowl, stirring to blend well. Spoon dressing over the vegetables. Cover and marinate at room temperature for 3 hours.

3. Divide tomatoes, green beans, and cucumber slices among 4 plates and spoon dressing over. Optional: garnish with parsley or fresh basil before serving.

Adapted from: BETH SEXTON STRYKER BON APPÉTIT MAY 1992
https://www.epicurious.com/recipes/food/views/marinated-tomatoes-teruel-1891

Mexican Roasted Chili Lime Corn Salad →

Full of flavor, crunchy-sweet, tangy-fresh, and colorful, this side dish is not your average corn salad. The grilled corn takes it to another level and makes it my favorite 5 TastesTable corn salad. Make it a “twofer” by grilling and enjoying Mexican Roasted Chili Lime Corn for one meal and use any leftover corn to make this amazing salad. Congratulations!

Serves 4
Ingredients:

• 1/4 c. chopped red onion

• 1/2 teaspoon grated lime zest

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• 3/4 cup seeded chopped tomato

• 1 1/2 cups Roasted Chili Lime Corn

• ½ teaspoon minced jalapeño (more if you want more heat)

• 1/2 cup chopped fresh cilantro, plus more for garnish

• ½ teaspoon salt (or to taste)

• Extra cilantro and crumbled Cotija cheese (optional garnish)

  *Note: if you can’t find Cotija, Feta cheese can be used as an alternative.

Preparation:

1. Combine all the ingredients and gently toss.

2. Optional: garnish with extra cilantro and crumbled Cotija.

Mango and Tomato Salad

I had some grape tomatoes and mango that had to be eaten, so I did some research. Tomatoes and mango, who knew?! It turns out tomato and mango salad with lime and fish sauce is a traditional Filipino side dish and numerous western chefs have already paired the two fruits in multiple recipes. After researching multiple recipes this is what I came up with. Juicy, sweet-and-tart, savory, and if you add feta, with a touch of creamy-saltiness, this colorful surprisingly satisfying and refreshing side dish for summer grilled dishes or seafood is also the perfect side-dish for Pan Seared Steak with Mushroom Risotto. My beta-tasters were skeptical at first but then came back for seconds! Enjoy!

Serves 4
Ingredients:

• 1 cup fresh diced mango

• 1 cup grape tomatoes halved

• 1/8 cup, finely chopped red onion

• 1 tablespoon cubanelle pepper (or 1 teaspoon of jalapeño if you want heat)

• 8 basil leaves

• 1+ tablespoon lime juice (to taste)

• 3 tablespoons olive oil

• 3 tablespoons crumbled feta cheese (optional)

Preparation:

1. Mix the mango, tomatoes, and cubanelle.

2. Mix the lime juice, olive oil, salt, and pepper; pour over the salad and mix gently.

3. Adjust the lime juice to your taste.

4. If using feta, add the crumbled feta.

5. Tear or roughly chop the basil leaves and gently fold them into the salad.

6. Serve immediately.

https://food52.com/recipes/12821-simplified-mango-and-tomato-salad

https://www.manilaspoon.com/2020/05/ensaladang-mangga-filipino-mango-salad.html

Avocado-Tomato Salad →

Here’s the Latin American version of the Italian Caprese Salad. Colorful, creamy, crunchy and refreshing, the original recipe came to me almost 20 years ago as a family recipe shared by one of my ESOL students in the “Puerto Rican Cultural Center Cookbook”. As a class project, my students translated their favorite family recipes into English. We collected, edited, and published recipes from Peru, the Dominican Republic, Ecuador, Colombia, Puerto Rico, and Venezuela in the book. Everyone in the class took home a copy of the printed, bound cookbook, and the non-profit Puerto Rican Cultural Center sold copies of the cookbook as a fundraising tool. The best part was the feast we enjoyed at the end of the project when everyone cooked their recipes for the class. Gracias a mi amigo Jose Puello y Buen Salud!

Ingredients:

• 1 large Hass Avocado, or 2 small

• 2 medium tomatoes

• ½ cup diced red onion

• ¼ cup diced orange cubanelle pepper (optional)

• ¼ cup finely chopped cilantro

• ½ cup olive oil or canola oil

• 3 tablespoons white wine or rice wine vinegar

• 1 tablespoon lime juice (optional)

• ¼ teaspoon coarse Kosher or Sea Salt (or to taste)

• 1/8 teaspoon black pepper (or to taste)

Preparation:

1. Slice the tomatoes into ¼ inch rounds and lay them on a serving platter in a single layer; sprinkle with salt and pepper.

2. Cut the avocado in half lengthwise and remove the pit; place each half face down on a cutting surface and cut the avocado into half-inch-thick slices lengthwise.

3. Cut the avocado flesh of each slice at ½ to 1-inch intervals; use a spoon to gently scrape the pieces off the skin into a bowl.

4. Spread the avocado pieces and diced cubanelle over the tomato slices.

5. Mix the olive oil, vinegar, and lime juice and pour over the avocado and tomato slices.

6. Sprinkle on the cilantro and refrigerate for an hour to allow the flavors to meld.

Wedge Salad Redux →

The Wedge Salad has taken a bad rap over time for not using more “healthy greens”, but it does what it is intended to do and that is to please. Salty, savory, crunchy, refreshing, tart...it’s all in there. However, although the classic Wedge Salad is impressive to behold, if slicing through a quarter of a head of iceberg lettuce doesn’t appeal to you and your guests, try the Wedge Salad Redux. Your guests will get all the pleasure of the Wedge, but with half the work!

Serves 4

Photo: c. foodblogchef 2019
Wedge Salad Redux

Ingredients:

• 8-12 cherry tomatoes cut in half (up to you)

• 1 small shallot, peeled and diced, approximately 2 tablespoons

• 3 slices bacon

• 1 tablespoon red-wine vinegar

• Kosher salt and freshly ground black pepper, to taste

• 4 ounces blue cheese, like Roquefort, crumbled

• 2-3 tablespoons of buttermilk

• 1 tablespoon mayonnaise

• 1/2 tablespoon olive oil

• 1/2 teaspoon hot sauce (or to taste)

• ½ teaspoon lemon juice

• 1 dash Worcestershire sauce, to taste

• 1/2 head of iceberg lettuce, the outer leaves removed, rinsed and dried, cored, and coarsely chopped.

• 12 very thinly sliced red onion slices

• 1 tablespoon finely minced chives to garnish

Preparation:

1. Combine the tomatoes, shallots, and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.

2. Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.

3. Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice, and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.*(Alternatively, if you have a mini-food-processor, throw all the ingredients in #3 above into the processor and process until you have a chunky dressing. Voila!)

4. Assemble the chopped iceberg evenly on four small plates; gently spoon dressing over each. (*Alternatively, you can put the chopped iceberg in a large bowl and toss it with the dressing before you plate it.)

5. Sprinkle each salad with crumbled bacon, the dressed tomato halves, onion slices, and some minced chives.

6. Freshly ground black pepper to individual taste.

Serve with crusty bread and no guilt. Your guests will thank you. Enjoy!