There is no better way to bring out the sweetness of fruit than to grill it. Pair it with this yogurt dressing, and you have the perfect salad!
Fresh Grilled Fruit Salad with Honey Yogurt Dressing
Servings 4
Ingredients
- 4 slices fresh pineapple sliced thick
- 1 mango peeled, pitted and sliced
- 2 apples sliced thick
- 6 ounces non-fat plain vanilla yogurt
- 1 ½ tsp honey
- 2 tsp lime juice
- 4 sprigs mint
- ⅓ cup chopped walnuts
Instructions
- Slice fruit right before grilling so apples don't brown.
- Mix together yogurt, honey and lime juice. Refrigerate until ready to plate.
- Grill fruit on both sides until you see grill marks - 4 to 5 minutes
- Place grilled fruit on 4 dinner plates. Put a dollop of dressing on the side and place mint on top of the dressing.
- Sprinkle walnuts on the fruit and serve immediately.
Notes
If you want to make this a more substantial salad, take a head of romaine, slice it in fourths lengthwise and spray it with olive oil. Grill the romaine until it is slightly charred. Place fruit and dressing on top.
This colorful and burst of flavor side dish will accompany your grilled meat or seafood simple celebration with perfection!
Mango & Avocado Side Dish
Servings 4
Ingredients
- 1 large mango peeled and sliced
- 1/3 cup red onion thinly sliced
- 1/2 large jalapeño seeded and minced
- 1/8 tsp cayenne pepper
- 1 Tbsp fresh lime juice
- 1 Tbsp honey
- 1/2 tsp kosher salt
- 2 Tbsp fresh mint leaves torn
- 1/2 avocado peeled and sliced
Instructions
- Add all ingredients except for avocado
- Stir and set aside
- Add the avocado and serve.
This salad has sweet mango, tangy green apple, and crunchy sunflower seeds. A very crisp, refreshing salad that can easily be made into a meal by adding grilled shrimp or chicken.
Mango and Apple Salad
Servings 4
Calories 260kcal
Ingredients
- 2 Large ripe mangoes peeled, pitted and sliced into 1/4" slices
- 1 leek white part only, very thinly sliced
- 1 red pepper diced
- 1/4 cup fresh lemon juice
- 1/4 tsp kosher salt
- 3 Tbsp olive oil
- 1 unpeeled green apple cut into matchsticks
- 1/3 cup roughly chopped fresh cilantro or flat-leaf parsley
- 3 Tbsp sunflower seeds roasted and salted
Instructions
- Place the mangoes, leek, and red pepper in a metal bowl and toss with the lemon juice and salt. Let marinate in the refrigerator 15 minutes to an hour.
- After marinating, stir in olive oil and apple slices.
- Right before serving, stir in the cilantro or parsley and top with sunflower seeds.
Notes
If making individual plates, add cilantro and sunflower seeds on top of each salad plate versus the whole bowl.
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Crumbles can be made with many different fruits. Give this one a try and let us know what you think!
Mango & Strawberry Crumble
Servings 8
Calories 254kcal
Ingredients
- 3 ripe mangoes skinned, pitted, and cut into 3/4 inch chunks
- 3-4 cups strawberries cut in half or thirds depending on the size of the berry
- 2 Tbsp brown sugar
- 2 Tbsp cornstarch
- 1/2 tsp cinnamon
- 3/4 vanilla bean split
Topping
- 4 graham crackers crushed
- 2 Tbsp brown sugar
- kosher salt
- 3 Tbsp unsalted butter cold and cut into pieces
- 1/2 cup unsalted roasted almonds roughly chopped
Instructions
- Preheat oven to 375°.
- Place mangoes, strawberries, brown sugar, cornstarch, cinnamon and vanilla bean seeds (from split bean), in a large bowl. Toss.
- Place mixture in an oven proof dish large enough so the mangoes are in a single layer.
- In a small bowl, place graham crackers, brown sugar, dash of kosher salt and butter. Work with your fingers to make a small pebble-like mixture.
- Stir in almonds.
- Place mixture on top of fruit and bake for 45 minutes.
- Serve when it has slightly cooled or at room temperature.
Notes
Vanilla bean ice cream is the perfect accompaniment!
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Moist grilled chicken with a “kick” topped with a sweet mango salsa – wow doesn’t that sound good? If you are having a crowd over, just double or triple the recipe, as this is a great “make ahead” meal served at room temperature. Another tip – make extra chicken to use another day for chicken quesadillas, chicken Caesar salad, or fajitas. Serve along with our rice pilaf recipe.
Grilled Chicken Breasts with Chili Rub and Mango Salsa
Servings 6
Ingredients
- 4 large boneless chicken breasts cut in half lengthwise
Chili Rub
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp chipotle chili powder optional
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp olive oil
Mango Salsa
- 2 ripe mangoes peeled and diced
- 1 1/2 Tbsp minced shallots
- 2 tsp jalapeño peppers seeded and diced
- 2 Tbsp fresh lime juice
- zest of one lime
Instructions
- Place all rub ingredients, with exception of olive oil, in a small bowl.
- Coat the chicken breasts with the olive oil and sprinkle the breasts on all sides with the dry ingredient mixture.
- Cover and put in the refrigerator for at least 2 hours.
- In a medium bowl, mix salsa ingredients and refrigerate for at least an hour.
- Grill chicken until done and top with salsa.
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The mango is often called the “king of fruits.” It has many health benefits – helps lower cholesterol, prevent certain cancers, promotes eye health, clears skin, improves digestion and boosts the immune system. Wow – we could all benefit from putting a little mango in our diets! Here’s a recipe that will help you do just that:
Green Mango Salad with Chicken and Shrimp
Servings 4
Ingredients
- 2 mangoes green, unripened, hard mangoes*
- 1 cup onion sliced very fine
- 1 cup fresh mint chopped
- 2 tsp toasted sesame seeds
- 1 Tbsp plus 1/2 Tbsp vegetable oil
- 1 tsp rice wine vinegar
- sesame oil several drops
- 1/2 pound poached chicken shredded
- 1/4 tsp sea salt
- 1 pinch fresh ground pepper
- 1 tsp sweet Thai chili sauce
- 1/2 pound cooked shrimp sliced
- 2 Tbsp fried shallots
Instructions
- Cut the mango into thin julienned slices. Put in a bowl along with onion, mint, and 1 tsp sesame seeds.
- Whisk together vegetable oil, rice wine vinegar and sesame oil.
- Pour over mango mixture and stir.
- In a separate bowl, put chicken, salt, pepper and chili sauce. Stir to combine. Add to mango mixture along with shrimp and stir.
- Heat 1/2 T. vegetable oil and cook shallots until crispy.
- Top with remaining sesame seeds and fried shallots.
Notes
*If you have an allergy to latex, a reaction is possible when consuming green mangoes due to the anacardic acid.
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