Don Shula's Mango and Avocado Salad
Source of Recipe
Sun Sentinal
Recipe Introduction
With Cilantro Mango Vinaigrette and Tuna
Shula's Steak 2 suggests serving seared ahi tuna with a similar green salad and dressing (made without the packaged tuna). But that didn't sound very practical for the Super Bowl. So we adapted it.
List of Ingredients
Cilantro Mango Vinaigrette:
1/2 (1.5-pound) jar mango slices in extra light syrup, drained with liquid reserved
2 tablespoons mayonnaise
1 tablespoon chopped ginger root
3 tablespoons rice wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon olive oil
2 tablespoons cilantro leaves
Mango and Avocado Salad:
10 ounces mixed greens
2 ripe mangos, peeled, seeded and diced into 1-inch cubes
3 Haas avocados, peeled, pitted and diced
2 plum tomatoes, chopped
2 (4-ounce) envelopes Bumble Bee Prime Fillet Albacore Steak (any flavor), crumbled
Recipe
To make dressing: In blender, puree mangoes with 3/4 cup syrup (discard remaining syrup or use for another purpose), mayonnaise, ginger, vinegar, salt and pepper until smooth and well combined. Add olive oil and cilantro; blend 10 seconds. Place in container and refrigerate up to 3 days.
To make salad: In a large bowl, combine mixed greens, mangoes, avocados and tomatoes. Toss to combine. Add the tuna and dressing and toss. Makes 14 cups salad.
Per (1-cup) serving: 175 calories, 48 percent calories from fat, 9 grams total fat, 8 milligrams cholesterol, 1 gram saturated fat, 7 grams protein, 19 grams carbohydrates, 5 grams total fiber, 115 milligrams sodium, 13 grams total sugars.
Adapted from Shula's Steak 2 in Miami Beach and Miami Lakes.
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