Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

dressing:
1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.

Mango Salad with Lobster and Lime Vinaigrette

(recipe clipped from a newspaper, unknown)

For the lime vinaigrette:
1/4 cup chopped cilantro
2 scallions, minced
Juice and zest of 1 lime
1/2 tsp. Dijon mustard
1/8 tsp. sugar
1/8 tsp. salt
Freshly ground pepper to taste
About 1/3 cup canola oil (I used olive oil)

For the salad:
1 (12-oz.) cooked lobster tail or 12 oz. cooked shrimp or crabmeat (I used shrimp)
1 ripe mango
8 oz. mixed baby greens
1/2 yellow or red bell pepper, cored, seeded and diced

Prepare the vinaigrette:  In a small bowl, whisk together the cilantro, scallions, lime juice and zest, mustard, sugar, salt and pepper until smooth.  Whisk in 1/3 cup oil until smooth.  Taste, whisking in more oil if dressing is too tart.

Make the salad:  After lobster/shrimp/crabmeat is prepared according to package directions, let cool.  Remove from the shells and cut into pieces.

Holding the mango upright, carefully cut the two rounded sides away from the large seed.  Score the fruit into cubes without cutting through the peel.  Push the peel side to turn it inside out.  Cut the mango cubes away from the peel.

Divide the greens among dinner plates.  Top each salad with the mango cubes, bell pepper, and lobster pieces.  Drizzle with the lime vinaigrette.

(A bright, interesting salad.  Can mix peppers, shrimp, mango and keep in a sealed container in the fridge for about a day.)

Mango and Avocado Salad with Black Beans and Lime Vinaigrette

(recipe from Whole Foods Market)

2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
3 Tbsp. lime juice, divided
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 jalapeno, seeded and minced
Salt and pepper
1 Tsp. grated lime zest
1/4 tsp. sugar (I used honey)
2 Tbsp. chopped cilantro, more for garnish
4 Tbsp. olive oil (I used 2 Tbsp.)
1 (15 oz.) can black beans, drained and rinsed

Gently toss avocado with a Tbsp. of lime juice in a medium bowl; add mango, jalapeno, and salt and toss to combine.

To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar, and cilantro in a small bowl.  Whisk in the oil until thoroughly combined.  Season to taste with salt and pepper.  Toss the black beans with the vinaigrette.

To assemble the salad, spoon the black bean mixture onto the middle of a small platter.  Arrange the chopped mango and avocado around the black beans.  Garnish with chopped cilantro and serve immediately.

(I just mixed everything together, and it was a fresh and vibrant and delicious salad.  It kept in the refrigerator for a few days, too.)

Mango Tango Smoothie

(recipe from a magazine, I'm not sure which one)

1 serving

1 c. ripe mango (I used frozen)

1 seedless orange, peeled

1/2 c. yogurt (I use coconut milk yogurt)

1 Tbsp. fresh lime juice

1/2 c. water

Blend together all the ingredients in a blender until smooth. Serve in a tall glass.

(Made this for Colleen the morning of 7/30/11. It's delicious. Later, we went to Long Island, ME. Lovely day.)