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This salad tastes as amazing as it looks. It’s the perfect dish to bring your barbecue up a notch. Grilling the mangos brings out great flavor, and the nuts add a super crunch.
2 large firm mangos, peeled
1 bag romaine lettuce
1 avocado, diced
seeds from 1/2 a pomegranate
1/4 cup shelled pistachios
1 tablespoon Kedem White Wine Vinegar
2 tablespoons oil
2 teaspoons Manischewitz Honey
1/4 teaspoon salt
Cut slices off the mango, getting as close to the pit as you can. Brush the surface of the mango slices with oil. Place on the grill over a medium-high flame. Cook until heated through and slightly browned (about six minutes), rotating once halfway through. Let the mango cool a few minutes and then cut into cubes.
For the dressing, blend together half a cup of the grilled mango cubes, vinegar, oil, honey and salt.
For the salad, combine the lettuce, remaining mango cubes, avocado, pomegranate seeds and pistachios and toss. Pour dressing over salad right before serving.
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This recipe was very tasty but there are too many ingredients in it, that it takes away from the final result. I would try it again without the avocado, or without the pomegranates. The dressing was a great combination of sweet and tangy.