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Roasted Acorn Squash Salad with Arugula and Chevre

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

Serves 4

I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.

Ingredients:

2 acorn squash (or pumpkin – whatever is in season)
olive oil
salt
pepper

For the vinaigrette:

1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh oregano
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper

bunch baby arugula
8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute)

Method:

1. Preheat the oven to 400F.

2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

This recipe is inspired by Seven Fires: Grilling the Argentine Way, by Francis Mallmann
Roasted Pumpkin Salad with Arugula and Chevre
Votes: 1
Rating: 5
You:
Rate this recipe!
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I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Roasted Pumpkin Salad with Arugula and Chevre
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Ingredients
  • 2 whole acorn squash (any small pumpkin may be subsituted)
  • olive oil
  • salt
  • pepper
For the vinaigrette
  • 1 1/2 Tbsp mint (freshly chopped)
  • 1 1/2 Tbsp oregano (freshly chopped)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • bunch baby arugula
  • 8 ounces goat cheese (aged Bucheron is lovely)
Servings: people
Units:
Instructions
  1. Preheat the oven to 400F.
  2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.
  3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.
  4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.
  5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

Beef Empanadas

Serves 4-8

Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick.

Ingredients:

2 batches empanada dough

For the Filling:

1 Tbsp butter
1 onion, minced
1 1/2 Tbsp tomato paste
3 cloves garlic, crushed
1/2 tsp dried oregano
1 tsp cumin
1/4 tsp cayenne
1/2 lb ground hamburger, 85% lean
3/4 cup low sodium beef broth
1/2 cup shredded Monterey Jack
1 hard-boiled egg, chopped
1-2 green onions chopped
salt
pepper

Method:

First, prepare the empanada dough.

For the empanada filling:

1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes.

2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet.

3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling in the refrigerator.

4. Meanwhile, roll out pastry dough 1/8th of an inch thick and cut out 5″ circles. When filling is cooled, add about a tablespoon to each circle. Fold circle in half and crimp the edges (called repulgue).

Here’s a video to help show you how:

5. When all empanadas are shaped, preheat oven to 425F. Bake them on a lined baking sheet for 2o minutes. If you wish to freeze them, freeze them on a baking sheet, then place in bags. Bake frozen empanadas for 25-30 minutes at 425F. Serve with chimichurri dipping sauce.


Beef Empanadas
Votes: 2
Rating: 5
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Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick.
Servings Prep Time
4-8 people 1 hour
Cook Time
20-30 minutes
Servings Prep Time
4-8 people 1 hour
Cook Time
20-30 minutes
Beef Empanadas
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick.
Servings Prep Time
4-8 people 1 hour
Cook Time
20-30 minutes
Servings Prep Time
4-8 people 1 hour
Cook Time
20-30 minutes
Ingredients
  • 2 batches empanada dough
For the filling
  • 1 Tbsp butter
  • 1 onion , minced
  • 1 1/2 Tbsp tomato paste
  • 3 cloves garlic , crushed
  • 1/2 tsp oregano , dried
  • 1 tsp cumin seed
  • 1/4 tsp cayenne pepper
  • 1/2 lb ground hamburger , 85% lean
  • 3/4 cup beef broth , low sodium
  • 1/2 cup monterey jack , shredded
  • 1 egg , hard-boiled (chopped)
  • 1-2 green onion , chopped
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. First, prepare the empanada dough.
  2. For the empanada filling: Head a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine the cook for about 2 minutes.
  3. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporated and meat just looks wet.
  4. Turn off heat. Stir in cheese, egg, and green onion. Cool filling in the refrigerator.
  5. Meanwhile, roll out pastry dough 1/8th of an inch thick and cut out 5" circles. When filling is cooled, add about a tablespoon to each circle. fold circle in half and repulge.
  6. When all empanadas are shaped, preheat oven to 425F. Bake them on a lined baking sheet for 20 minutes. if you wish to freeze them, freeze them on a baking sheet, then place in bags. Bake frozen empanadas for 25-30 minutes at 425F.
  7. Serve with Chimichurri dipping sauce.

More on Argentinian Empanadas and Dulce de Leche (poll)

Uggg.

Empanadas are hard to make. Well, to be specific, they’re hard to “repulgue.” Watching the videos in yesterday’s post made me think “Wow, this is going to be a breeze.”

So naive. So VERY naive.

The videos made it look easy breezy because those people had probably repulgued (can you say that?) thousands of empanadas. When you have made zero, repulging (probably can’t say that) is not easy at all.

So, I hope you’ll cut me some slack when you see what I made for this weekend. At least I didn’t resort to the fork (although I thought about it).

Although the empanadas look like the product of a kindergarten craft project, lots of love and effort went into their making. My friend and I spent the better part of the day making dough, cooking the filling, cooling the filling, filling the filling into the filling… huh? what?

Sorry, I had some sangria in there somewhere, too.

Now that you’ve been updated, let’s talk dulce de leche.

Dulce de leche is made by cooking sweetened condensed milk for several hours until it thickens and turns a caramel color. Cooked for a shorter time frame makes a more runny sauce, cooked for longer makes for a solid texture.

Dulce de leche can be used on a number of foods like ice cream, cookies, cheesecake, etc. In fact, Dulce de leche is used a lot like caramel sauce.

Two ways to make dulce de leche:

1. Poke 2 holes in can lid. Place can in a pot of simmering water for 2-4 hours. Keep water level one inch below can edge at all times.

2. Poke 2 holes in can lid. Place can in a crock pot filled most of the way with water. Cook on low for 8 hours.

Store the dulce de leche in the fridge for a while, but don’t take my word for how long, since I get scared and throw things out sooner than I should. Except for prunes because a little old lady at Sams Club told me they’d keep forever in my fridge. So there they’ve sat, forever.

How to “repulgue” an empanada

“You just might do it wrong,” said the little squeaky voice inside my head.

I looked up from the Empanadas recipe and frowned.

“I’ve made little filled pastries before.” I replied, “Just cut circles, fill with meat, fold in half, and seal the edges with a fork. Easy!”

“There’s probably a proper way to make empanadas,” said the voice, a little louder. “You should find out, before you make a fool out of yourself.”

The voice inside my head became louder still, chattering on until I admitted defeat. The voice was right – I needed to find out once and for all.

Fast forward through several google searches and YouTube videos (seeing as my cookbook was no help in this area).

Wouldn’t you know, there actually IS a proper way to shape empanadas and it does NOT include sealing the edges with a fork. The method is to “repulgue,” or roll the edges to make the appearance of a two strand braid.

As fate would have it, an Argentinian blogger living in Paris just happened to blog about this very technique 12 days ago! Huzzah! That’s what I call good fortune 🙂

Here’s her lovely video, demonstrating how to “repulgue” an empanada.

Edited to add: Here’s our very own video on how to do it:

httpv://www.youtube.com/watch?v=R_cQ19dvxk0

Menu: Argentina

I am sitting at the dining room table with a cup of tea and cookbooks strewn about me. This is a normal Tuesday night. I spend as much time looking at random recipes as I do Argentinian recipes. I realize I am happy. Thank you, Food, for all your incarnations.

Roasted Pumpkin Salad with Arugula and Chevre [Recipe]
The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal availability.

Beef Empanadas [Recipe]
A savory beef filling is wrapped in pastry and baked. Traditional recipes include hard-boiled egg and green onion.

Chimichurri Dipping Sauce [Recipe]
This garlicky dipping sauce made with fresh parsley has the consistency of a loose salsa.

Pastel de Papa con Elote (Potato and Corn Pie) [Recipe]
Mashed potatoes topped with pureed corn and baked.

Crepes with Dulce de Leche [Recipe]
Crepes are spread with a thin layer of milk fudge, rolled, and served warm from the oven.

About the food of Argentina – Beef, it’s what’s from Argentina

My mom tells me I didn’t like meat when I was a baby.

My little chubby fingers pushed past the pot roast to get to the potatoes.

To this day, I’ll almost always pick a black bean burger (or turkey burger) over a regular, beef burger. In fact, we eat vegetarian most nights.

Well, here we are in Argentina. Land of Beef.

Think Americans like their moo? Check this out… the average Argentinian consumes 2-4 servings of beef per meal, making their per capita beef consumption double America’s. (Source)

brb…

…

Sorry, I had to go get some of my husband’s blood pressure medicine.
My heart hurts.

Let’s move on.

Despite their obsession with red meat, Argentinians eat plenty of fruits, vegetables, and grains. In fact they grow a healthy supply of wheat, corn, potatoes, and grapes. These staples make their way into many popular dishes and Argentina is known for great wine. (For those that do not consume alcohol, you might enjoy the popular tea, Mate, drunk throughout Argentina.)

While they may be using local crops in their cooking, many Argentinian meals look and taste like European meals. Pasta, pizza, pastries, and crepes are all popular. Spain, Italy, and France seem to have the biggest influence on the cuisine.

The eighth largest country in the world, Argentina has a rich food culture and many regional specialties. This makes trying to find the quintessential Argentinian menu tricky!

Right now, all I know is our meal is gonna include beef!

Hmm, sounds like baby Ava just might get her first taste of beef this week.
I kind of hope she takes after me, though, and heads for the potatoes instead.

Special thanks to Emmanuel, an old schoolmate from Argentina, for providing some valuable information for this week’s Global Table feast.



Monday Meal Review: Antigua and Barbuda

This is meal #6 in my personal challenge to eat one meal from every country in the world.

Sea, salt, sand, balmy, breezy, beautiful.

Nope.

I woke up to 40F and overcast (with the closest beach a full day’s drive away). Not exactly the best weather or locale for Caribbean picnic food. And, just think, we had had 70 degree weather a few days earlier. Darn.

Refusing to be brought down by ol’ man winter, I got dressed up to my smile and chanted the old mantra “mind over matter, mind over matter.”

By meal time I was still dragging a little (I kept glancing out at the clouds, looking for some piece of blue sky – only to be dissapointed).

I’ll tell you what – one bite into my sandwich and the dreary weather was far from my mind. The delicious flavors of the Caribbean uplifted me! (Perhaps I should be chanting “food over mood, food over mood” from now on).

The meal just oozed spring sunshine (coconut rum, anyone???).  So much so that, after eating, I invited our guests to bring their daughter Abigail out back to play.

Their response?

“Uhhh, but it’s cold out.”

“Oh yeah. I forgot.”

If you’re looking to melt away the winter drearys, this is the meal to do it.

Sparkling Grapefruit Breeze [Recipe]

What did I like most about this drink?

The sweet fruit juices are just so great with coconut rum. I also like that you can mix it ahead and just add the Ting when guests arrive.

What did I like least about this drink?

I really liked it, but I will say that you’ve got to like sweet drinks to enjoy this Grapefruit breeze. (Thanks to the various juices and Ting, the drink does not have the characteristic bitter flavor of grapefruit).

Tropical Curried Chicken on Baguette  [Recipe]

What did I like most about this dish?

I served this sandwich to 4 adults. We each had a HUGE 10″x4″ portion (I used 1 1/2 baguettes. We all cleaned our plates – and none of us are usually “big eaters,” if that tells you anything about how good this was!

Honestly, I loved everything about this sandwich. I am a sucker for curried chicken. The sweet bursts of pineapple were awesome. I also really enjoyed the grilled baguette – the slight warmth and crispness added nice texture, not to mention the great toasted flavor.

As with any sandwich, picking a great bread makes all the difference.

What did I like least about this dish?

Nothing. The chicken salad was so easy to make. Use leftover rotisserie if you don’t feel like grillin’.

Spicy Mango and Avocado Salad  [Recipe]

What did I like most about this dish?

Mango and avocado are two of my favorite ingredients. Although I never had them together, I loved this combination. The lime juice really pulled the flavors together.

What did I like least about this dish?

I made this too spicy, using 2 Tbsp of jalepenos. If you like a mild heat, just use 1 Tbsp, or leave the jalepenos out. Otherwise the salad was wonderful.

Baked Brown Sugar Bananas over Vanilla Ice Cream  [Recipe]

What did I like most about this dish?

Sweet, goey, rich… mmmmm. I’m sorry, what was the question?

What did I like least about this dish?

Just the fact that I didn’t have the right rum to light it on fire. That would have been super cool. Might have to remake this dish just so I can try that out.

Oh darn, does that mean I have to eat it again?? Poor me!!

Our huge sandwiches. Notice Ava's little bowl of mashed mango, avocado, and yogurt (lower right corner).

Ava’s Corner

This week Ava got to try mango and avocado together. She’d already eaten both on their own, so this was just a new combination to try. We served the food slightly mashed with a little whole milk yogurt.

The avocado and mango were both ripe enough to leave little pieces for her to “gum.” More and more she enjoys “chewing” her food, even though she does not have teeth.

She loved her dinner and will definitely be getting this combination again.

Tropical Curried Chicken Salad on Baguette

Serves: 4

This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!

Ingredients:

3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.)
1/2 cup raisins
16 oz pineapple tidbits
1/2 cup mayonnaise
3 Tbsp mango chutney
1 Tbsp curry powder
2 lemons, juiced
salt
pepper

1 head red boston lettuce
1-2 rustic baguette – depending on your appetite!
(a rustic baguette is wider than a traditional baguette – holds more filling)

Method:

1. In a large bowl, combine chicken with raisins and pineapple.

2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.

3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator.

4. Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.

5. Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches, and serve!

Tropical Curried Chicken Salad on Baguette
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Tropical Curried Chicken Salad on Baguette
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Ingredients
  • 4 chicken breasts , grilled and shredded
  • 1/2 cup raisins
  • 16 oz pineapple , tidbits
  • 1/ cup mayonnaise
  • 3 Tbsp mango chutney
  • 3 Tbsp curry powder
  • 2 lemons , juiced
  • salt
  • pepper
  • 1 head Boston or Bibb Lettuce (red leaf, if available)
  • 1-2 rustic baguette
Servings: people
Units:
Instructions
  1. In a large bowl, combine chicken with raisins and pineapple.
  2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.
  3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it's great to let flavors meld for an hour in the refrigerator.
  4. Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.
  5. Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches and serve!

Baked Brown Sugar Bananas

Serves: 4

Baked bananas are delicious in brown sugar and butter. Serve hot over ice cream, making sure everyone gets a little of the sauce.

NOTE: not all rum will light. I had coconut rum on hand and it does not flambe (however, it did add great flavor to the bananas). You will need to buy Bacardi 151 for this.

Also try Benin’s Baby Bananas in Orange Sauce.

Ingredients:

6 ripe bananas peeled
1/2 cup brown sugar
4 Tbsp melted butter
2 ounces coconut rum

1 ounce bacardi 151 (to light it on fire)
Vanilla ice cream

Method:

1. Preheat the oven to 350F.

2. Lay bananas in a casserole dish. In a small bowl combine brown sugar with butter. Spoon mixture over bananas.

3. Bake for 20 minutes (longer if bananas are firmer).

4. Transfer bananas to a serving dish. Pour rum over the bananas and carefully light on fire.

CAUTION: You can burn yourself. Don’t do that!

5. Serve immediately with vanilla ice cream.


Baked Brown Sugar Bananas
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Baked bananas are delicious in brown sugar and butter. Serve hot over ice cream, making sure everyone gets a little of the sauce.
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Baked Brown Sugar Bananas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Baked bananas are delicious in brown sugar and butter. Serve hot over ice cream, making sure everyone gets a little of the sauce.
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Ingredients
  • 6 bananas , peeled
  • 1/2 cup brown sugar
  • 2 ounces coconut rum
  • 1 ounce bacardi 151 (to light it on fire)
For Serving:
  • vanilla ice cream
Servings:
Units:
Instructions
  1. Preheat the oven to 350F.
  2. Lay bananas in a casserole dish. In a small bowl combine brown sugar with butter. Spoon mixture over bananas.
  3. Bake for 20 minutes (longer if bananas are firmer).
  4. Transfer bananas to a serving dish. Pour rum over the bananas and carefully light on fire.

Sparkling Grapefruit Breeze

Serves 4

Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity.

Please drink in moderation. No drinky and drivey.

Ingredients:

1 cup grapefruit juice
1 cup pineapple juice
1 cup coconut rum
1/4 cup grenadine
1/3 cup lime juice

3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods)

Optional Ingredients:

sugar cane swizzle sticks (available at Whole Foods)
pineapple rings, for garnish

Method:

1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly.

2. Immediately before serving, add Ting and stir to combine.

3. Serve chilled. With your feet in the sand, if possible.

Sparkling Grapefruit Breeze
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Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation.
Servings
4 people
Servings
4 people
Sparkling Grapefruit Breeze
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Take a sip of this sweet drink and you’ll think you’re on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation.
Servings
4 people
Servings
4 people
Ingredients
  • 1 cup grapefruit juice
  • 1 cup pineapple juice
  • 1 cup coconut rum
  • 1/4 cup grenadine
  • 1/3 cup lime juice
  • 3 cups Jamaican Ting
Optional ingredients
  • Sugar cane (for swizzle sticks)
  • Pineapple rings
Servings: people
Units:
Instructions
  1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly.
  2. Immediately before serving, add Ting and stir to combine.
  3. Serve chilled.

Spicy Mango and Avocado Salad

Serves: 4-6

My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe!

Ingredients:

2 large mango, cubed
2 large avocado, cubed
2 limes, juiced
1/4 cup thinly sliced red onion
1-2 Tbsp minced jalepeno (mild-hot)
salt
pepper

Method:

1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled – the flavors are more intense at room temperature.

Spicy Mango and Avocado Salad
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Rating: 0
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My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe!
Servings
4-6 people
Servings
4-6 people
Spicy Mango and Avocado Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe!
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 2 large mango , cubed
  • 2 large avocados , cubed
  • 2 limes , juiced
  • 1/4 cup red onions , thinly sliced
  • 1-2 Tbsp jalapeno , (mild-hot)
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. In a medium bowl, combine all ingredients together. Season with salt and pepper.
  2. Serve room temperature or slightly chilled – the flavors are more intense at room temperature.