Salad and salsa recipes

Gorgeous summer recipes including, salads and salsa's created by our Calypso™ Mango recipe team.

 Calypso™ Mango and Crab Salad with Coriander & Lime Dressing (Serves 4)

Ingredients: 2 Calypso™ Mangoes, diced 300g cooked crab meat in hand picked pieces ½ red capsicum, roasted, peeled and finely diced 1 small red onion, finely diced 1 small Lebanese cucumber, seeded, finely diced 1 bag / 80grams of rocket lettuce Dressing: 1 small hot red chilli, seeds removed, finely chopped ½ cup coarsely chopped fresh coriander 3 tsp fish sauce 3 tsp grated palm sugar (can use brown sugar) 3 tblsp lime juice 1½ tblsp peanut oil Method: Divide salad leaves equally onto four plates Place all other ingredients in a bowl; toss gently to combine Top salad leaves with mango salad mixture.

Calypso™ Mango, Avocado & Goats Cheese Salad (Serves 4)

Ingredients: 2 large Calypso™ Mango, peeled and sliced into long strips 2 avocados sliced into long strips 1 bag of fresh baby rocket leaves 2 tsp toasted pine nuts 160g goats cheese or feta cheese Dressing: juice of ½ lime 2 tsp olive oil pinch fresh ground black pepper  lightly toasted turkish bread to serve Method: Combine dressing ingredients into a lidded jar and shake Place a pile of baby rocket leaves on each serving plate Layer on the sliced avocado  and Calypso™ Mango Top each salad with sliced cheese Pour over dressing, sprinkle with pine nuts and serve with toasted turkish bread

Poached Chicken & Prawn Salad with Avocado, Calypso™ Mango & Nam Jim Dressing (Serves 4) 

Ingredients: 1 bag / 200g shredded iceberg lettuce ½ cup chopped fresh mint 1cup chopped fresh coriander 400 g poached and sliced chicken breast 400 g poached and peeled king prawns 1 Shepherd avocado, seed removed and sliced 1 Calypso™ Mango, seed removed and sliced Nam Jim dressing: 2 cloves garlic, quartered 3 long green chillies, chopped coarsely 2 coriander roots 2 tblsp fish sauce 2 tblsp grated palm sugar (can be substituted with brown sugar) 3 shallots (75g), chopped coarsely ¼ cup (60ml) lime juice Method: Combine the lettuce, mint and coriander and place at the base of serving bowls Over the lettuce mix, arrange the poached chicken, prawns, avocado and Calypso™ Mango Blend the dressing ingredients in a food processor or blender until smooth Drizzle the Nam Jim dressing over each salad. Serve immediately TIP: Ready-made Nam Jim dressing can be purchased from specialist food stores and delicatessens Vegetarians can use firm silken tofu and soy beans in place of the chicken and seafood

Prawn & Calypso™ Mango Macadamia Salad with Lemon Basil Dressing (Serves 4)

Ingredients: 2 large Calypso™ Mangoes, peeled and sliced  ¾ kg cooked prawns 1cup roasted, salted macadamia nuts - crushed into large chunks 1 bag fresh baby spinach leaves  Dressing: ¼ cup (60ml)  lemon juice 2 tbsp light olive oil 1 tbsp fresh chopped basil pinch freshly ground black pepper  Method: Combine the dressing ingredients into a lidded jar and shake Layer baby spinach leaves, prawns and Calypso™ Mango slices onto 4 large plates Drizzle with lemon basil dressing Sprinkle with crushed macadamia nuts to serve TIP: This salad works very well with shredded smoked chicken or pieces of cooked salmon fillet as an alternative to prawns

---

Calypso™ Mango, Avocado & Tomato Salsa (Serves 4) as accompaniment

Ingredients: 1 large Calypso™ Mango - diced 2 medium ripe avocados - diced  2 large vine ripened tomatoes - deseeded and diced 1 tbsp fresh lime juice 2 tbsp sweet chilli sauce Method: Mix all ingredients together in a bowl Allow to stand in the refrigerator for 30 minutes to allow the flavours to develop Salsa will keep in an airtight container in the refrigerator for 1-2 days ** Recipe shown in centre front of photograph

---

Chilli Calsypso™ Mango Salsa (Serves 4) as accompaniment

Ingredients: 1 large Calypso™ Mango - diced  2 fresh limes - juice and zest 2 red chillies - deseeded and finely chopped ½ tbsp fish sauce bunch fresh coriander, chopped   Method: Mix all ingredients together in a bowl Allow to stand in the refrigerator for 30 minutes to allow the flavours to develop Salsa will keep in an airtight container in the refrigerator for 1-2 days ** Recipe shown on left handside of photograph

---

Calypso™ Mango & Red Onion Salsa (Serves 6) as accompaniment

Ingredients: 2 medium Calypso™ Mangoes - diced 1 medium red onion - finely chopped 2 fresh passionfruit  6 large fresh green basil leaves juice of 1 fresh lime freshly cracked sea salt Method: Place Calypso™ Mango chunks and red onion in a bowl Halve the passionfruit, scoop out the seeds and pulp and add it to the Calypso™ Mango mixture along with the lime juice Tear the basil leaves coarsely and fold them into the mix Season with sea salt to taste Serve immediately and use the same day TIP: Fresh salsas make superb accompaniments to barbecue meats or fish and can even be dolloped on nachos for an interesting twist on a family favourite ** Recipe shown in the back right handside of photograph

---