Lamb, Lime, and Mango Salad
A tropical taste delight that will tempt any diner to earth their salad first.
- 3 cloves garlic, chopped
- 10 cilantro stems (reserve leaves)
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 3 Tbs peanut oil, divided
- 12 ounces lamb steak or shoulder chops, trimmed of fat
- 1 head frisée lettuce, leaves washed and dried
- 1 small firm, ripe mango, peeled, cut from pit, and cut into 1/2-inch cubes
- 1 ripe avocado, halved, seeded. peeled, and cut into 1/2-inch cubes
- 4 large green onions, including light green parts, sliced
- Lime Dressing1/4 cup lime juice, freshly squeezed
- 2 tsp Thai fish sauce
- 1 tsp soy sauce
- 2 tsp fresh red Thai or jalapeno peppers, seeded and finely chopped
- 2 tsp brown sugar, packed
- In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil.
- Spread the paste on both sides of the lamb; marinate for 30 minutes.
- Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5 to 6 minutes for medium-rare.
- Remove from pan and let cool.
- For the salad, cut the lamb into strips.
- Divide the lettuce leaves among four plates and arrange the mango, avocado, greens, and strips of lamb on top.
- Lime DressingIn a small bowl, combine lime juice, fish sauce, soy sauce, peppers, and brown sugar, stirring to dissolve sugar.
- To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
Calories from Fat 210 (55%)
(37%)Total Fat 24g
(25%)Saturated Fat 5g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Total Carbohydrate 26g
(33%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.