Monday, June 15, 2009

Balsamic Vinegar Mango Salad

This is a simple salad and it always looks pretty too. You can serve this salad with chicken or shrimp. You can also just enjoy it without meat. I show it here with my Lemon shrimp kabobs.


- 1-2 mangos (almost ripe)
- 1 bag of mixed salad greens
- olive oil
- salt
- pepper
- italian seasoning


1. Cut Mangos into squares.

The easiest way to cut a mango is to put it on its side and cut two wedges of the large sides. The other two small sides can be cut the same way. You just need to cut until you can feel the seed in the middle. After you have cut the wedges, cut the mango into small squares while the skin is still on. Pull the mango apart by bending it skin side down. If you then run the knife between the mango meat and skin the little squares will come right out. If the mango is too ripe it might not look as neat, but it will still taste good.

See below for a video on how to cut a mango.

2. Put your salad greens on a nice plate and drizzle olive oil and a little bit of balsamic vinergar syrup. 

The balsamic vinegar syrup can be found at your local market. It might cost a little more, but you will find it is sweet and very tasty. You might want to experiment with it before you drizzle to0 much on your plate. The calories in it are also minimal so if you like it...drizzle away.

I also have to mention that this syrup can be a little pricey, but a little goes a long way and keeps for a long time. Plus, buying this is like buying wine, some are more expensive than others. See below for more links of example of balsamic vinegar syrup.

3. Layer your mango on top of your salad and drizzle with the balsamic vinegar syrup and some salt, pepper, and seasonings to taste.

4. Put your meat on top and enjoy!

Extra Links:

Mayo clinic has a nice recipe you can follow for grilled fruit with balsamic vinegar and you can try with the vinegar syrup too. It is so healthy and delicious. 

Balsamic Vinegar Syrup Example - The prices on here range from under $20 to $25. This is just an example. At your local market you will find cheaper versions. 

Make your own balsamic vinegar syrup - If you have a little more time, then this is a great recipe from one of my favorite blogs called Gourmetmomma's Blog on how to make this syrup. And as she puts it, this syrup, "...can make an every day meal feel special."

How To Pick Out A Good Mango

How to Cut A Mango
For this salad I use example two of this video.

Grilled Lemon Shrimp Kabob

The Grilled Lemon Shrimp Kabob recipe is easy and the shrimp always comes out super delicious! And if you serve it over mango salad, you will get some points in the presentation category. As my husband said when he first glanced at the meal, "now that's a tasty byte!"

I buy shrimp frozen, so I usually take the skin off when it is frozen. I find it is easier and the shrimp that they sell in our market is the same that I buy frozen. I like to keep the bags frozen in the freezer until I need them. 

2. Put the Shrimp on the skewers with both the tail and body.
- I mention this because I have seen some people only put one part of the shrimp onto the skewer and then the shrimp falls off the skewer to easily.

3. In a separate bowl, combine the olive oil, lemon or lime, along with the fresh pressed garlic.

4. Marinate the shrimp for a little bit in the bowl.
- Don't marinate for too long or the lemon/lime will cook the shrimp.  Marinate for about 3-5 min. I usually just brush the shrimp a few times, just enough that the shrimp gets a coating of the marinade. 

5. Grill your shrimp until they are nice and pink.
- Be sure to brush and coat the shrimp often with the lemon/olive oil mixture. This will make the shrimp tastier. We also like the shrimp when they get a tiny bit burnt. This gives the shrimp a crunchy texture along with a carmelized taste. 

 6. Optional - grilled green pepper.
 - If you like green pepper, like I do, I usually grill a green pepper after taking out the seeds. I brush the same mixture from the shrimp on it and flatten it as I grill it. You will see what it looks like on the right of the plate below.

   I serve this with a mango salad (see recipe) or fresh garlic, parmessan and olive oil mixed with linguini. I also like to make raspberry margaritas to go along with this dinner or a nice white sangria.

This is a very tasty meal that will make you feel like you were taken to a Caribbean island.  Cue the steel drums please! 

Tonight's Music Bob Marley, Buffalo Soldier

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