Melon Mango Salad

Melon and Mango Salad, I came up with this idea when I wanted something a little more than just the usual prosciutto and melon that we enjoy so much during the summer months.  When I serve this salad with prosciutto, I call it “Deconstructed Prosciutto and Melon”.  Not only does this go well with thinly sliced imported Prosciutto, but, can accompany grilled pork chops or pork tenderloin.  Its sweet, tangy, spicy, crisp…. we love this salad and hope you do too!! Lets cook!

Melon Mango Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

A summertime favorite takes the simple prosciutto and melon to another level

.

2 ripe mangos

1 ripe Cantaloupe melon

2 scallions

1 lb cherry tomatoes

1 lemon

1 lime

3 tbls extra virgin olive oil

1 tbls balsamic vinegar

1 tbls white wine vinegar

1/2 fresh red hot pepper (to taste)

1/2 cup chopped fresh basil leaves

Sea salt and fresh ground pepper (to taste)

Directions

-Peel the mango and score diagonally on both sides cut the mango off it’s seed

-Peel and cut the melon into bite size pieces place both melon and mango in a serving bowl

-Quarter the cherry tomatoes and add to mango and melon

-Peel and dice the scallions into tiny pieces add to melon

-Depending on desired heat, chop the red pepper into tiny pieces add to salad

-Add the chopped basil, the juice of both the lemon and lime, both vinegars and the olive oil.  Salt and pepper to taste.  Mix well and serve with imported prosciutto or with grilled pork

Buon Appetito!

Mickey

 

 

Welcome Spring… with a Mango, Avocado Shrimp Layered Salad !!

I saw this beautiful ripe mango at the market and just had to buy it.  Since today is the first day of Spring , I thought it might be nice to make a sweet and savory salad with my mango.  Certain fruits go so well with seafood, mango being one of them so I decided to do a Shrimp Salad and Layer it with Guacamole and Mango…… Hope you try it!!!!!

Layered Shrimp Salad

  • Servings: 2
  • Difficulty: medium
  • Print

Ingredients

-10  (1/2lb) med/large shrimp shelled and deveined

-2 Stalks of Celery finely chopped

-1 scallion

-1 tbls mayonnaise

-1 tbls plain Greek yogurt or sour cream

-2 dashes of Tabasco

-1/2 tsp of Dijon mustard

-1/2 lemon

-dash of balsamic vinegar

-1 tsp lemon juice

-1/2 Mango chopped

-1/2 Hass Avocado chopped

-2 medium plum tomatoes chopped

-lime juice

-1small garlic clove pressed

-cilantro chopped

-1/4 chopped red hot pepper (optional)

-sea salt and pepper

-extra virgin olive oil

Directions

-Peel and devein the shrimp. In a pot large enough to hold the shrimp,  cut a lemon in half then cut of the end , add the lemon to a pot filled wth cold water, add sea salt and bring to boil.

-When the water boils add the shrimp and cook 2-3 minutes they will turn white when cooked. Drain

-Finely chop the celery and the scallions, cut the shrimp into bite size piecesimg_0815

-For the Shrimp dressing add the yogurt,mayonnaise,mustard,Tabasco, balsamic vinegar, lemon juice, salt and pepper, in a bowl mix with the shrimp

-peeel and chop the avocado, chop the tomatoes, add garlic, lime sea salt pepper cilantro and hot pepper (optional) mix well.

-Peel and chop the Mango into  small even size pieces

-Assemble, on a serving plate, using a large pastry ring layer half of the shrimp salad, pressing it into the form, next your guacamole and last the Mango.  Carefully lift the ring exposing your 3 layers.  You can carefully dribble on some olive oil. E’ Voila!!

img_0818