- Dish type
- Vegetable salad
- Asparagus salad
White asparagus pairs beautifully with ripe mango. Curry powder and green peppercorns add a subtle spiciness to the salad.
1 person made this
- 800g white asparagus
- pinch of granulated sugar
- salt to taste
- 2 tablespoons lime juice, divided
- 2 tablespoons white wine vinegar
- white pepper to taste
- 1/8 teaspoon mild curry powder
- 4 tablespoons olive oil
- 1 tablespoon green peppercorns in brine, drained and chopped
- 1 ripe large mango, peeled, stone removed and diced
- 1 bunch scallions, thinly sliced
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the stems into bite-size pieces. Place the asparagus in a pot with water to cover, a pinch of salt and pepper and 1 tablespoon lime juice. Bring to the boil; reduce heat and simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 15 to 20 minutes, depending on the thickness of the asparagus. Remove the asparagus and drain, reserving 3 tablespoons of the cooking liquid.
- To make the dressing: whisk the vinegar with the remaining 1 tablespoon lime juice, salt, pepper, curry powder, olive oil and reserved cooking liquid in a small bowl. Stir in chopped peppercorns.
- Pour dressing over the asparagus pieces. Add diced mango and sliced scallions; gently toss to mix. Season with salt and pepper.
- For best results, chill the salad for 1 hour before serving.
Reviews & ratingsAverage global rating:(1)
Green and White Asparagus
The potatoes and eggs in this recipe contain high-quality proteins that complement each other perfectly and provide the body with many essential amino acids, and the proteins keep you full for a long time.
Cherry tomatoes also taste great in this salad insted of radishes.
|Vitamin A||0.5 mg||(63 %)|
|Vitamin D||1.3 μg||(7 %)|
|Vitamin E||12.4 mg||(103 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.5 mg||(45 %)|
|Niacin||7.8 mg||(65 %)|
|Vitamin B₆||0.5 mg||(36 %)|
|Folate||287 μg||(96 %)|
|Pantothenic acid||3.3 mg||(55 %)|
|Biotin||20.7 μg||(46 %)|
|Vitamin B₁₂||0.9 μg||(30 %)|
|Vitamin C||72 mg||(76 %)|
|Potassium||1,076 mg||(27 %)|
|Calcium||184 mg||(18 %)|
|Magnesium||88 mg||(29 %)|
|Iron||4.5 mg||(30 %)|
|Iodine||42 μg||(21 %)|
|Zinc||2.5 mg||(31 %)|
|Saturated fatty acids||3.1 g|
|Uric acid||150 mg|
Warm Asparagus and White Bean Salad
- 2 tsp. olive oil
- 1 bunch asparagus, cut into 1-inch pieces (about 12 spears)
- 2 cloves garlic, finely chopped
- 1 cup canned white beans (or cannellini beans or navy beans), drained, rinsed
- 2 cups pea tendrils (or watercress or baby spinach)
- 1 medium avocado, chopped
- 20 raw pistachios, chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. finely grated lemon peel (lemon zest)
Pea tendrils are also called pea shoots. They are the early stems of the pea plant. You can also use watercress or baby spinach.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
P90X / P90X2 Portions
½ Carb/Legume Tuber
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Mango Salad Dreams
Since including a bit more plant based foods into my diet, I seem to be craving the weirdest combos. The usual salad suspects like lettuce, tomato and cucumber seems totally boring and so 90&rsquos. Right? Instead, I dream of adding stone fruits, watermelon and mango into my normal green salads and I am loving it.
Bring on that balsamic drizzle.
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Almost Raw Asparagus Mango Salad Recipe
This is such an amazing dish, and so easy to prepare! It’s sure to impress even an those who aren’t fond of asparagus. If you are looking to go 10% raw, that’s easy too. Just don’t boil the vinegar, and cut the amount of vinegar you use in half. You may want to sweeten it a bit, as balsamic vinegar reduction is very sweet, but the mangos may take care of that so taste it before sweetening.
- 2 pounds asparagus
- 1 large mango
- 1 cup balsamic vinegar
- Hot sauce to taste (I use a peach habanera hot sauce I love!)
Boil balsamic vinegar for 3 minutes to create a reduction (making the vinegar sweeter and thicker). Cut off tough ends of asparagus. Combine all ingredients and let set for 3 hours in refrigerator.
Alternatively you can cook the asparagus lightly if you prefer. In the image above I used three kinds of asparagus, and cook the purple and white variety lightly and left the smaller green asparagus raw. It’s also good served room temperature or warm if you chose.
Sweet mango, savory tomatoes, and the crunch of radishes and cauliflower over leafy greens make this a truly delicious and satisfying salad. This recipe comes from the Revised and Expanded Edition of Medical Medium.
Mangoes have a unique phytochemical compound that helps the liver&rsquos immune system destroy the pockets of bacteria that create liver abscesses. They also help prevent the liver from aging and cells from dying while improving bile production.
Tomatoes contain lycopene, which is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently.
The pungent, biting nature of radishes comes from a compilation of chemical compounds, many of them undiscovered, that act as disinfectants to the liver, stopping pathogen infection and boosting the liver&rsquos personalized immune system by increasing its white blood cells&rsquo ability to fight and destroy invaders.
- 2 to 3 medium-sized tomatoes, roughly chopped
- 2 cups diced mango
- 1 to 2 green onions, chopped
- 3 to 4 cups leafy greens (such as spinach, butter lettuce, or green leaf lettuce)
- 1 to 3 radishes, thinly sliced
- 1/2 cup chopped cauliflower
FOR THE DRESSING
Place the tomatoes, mango, green onions, leafy greens, radishes, and cauliflower in a medium-sized bowl. Toss until evenly mixed.
Whisk together the lemon juice, maple syrup (if using), and mustard powder (if using) in a small bowl. Add to the salad and toss again. Serve immediately.
This item posted: 20-Mar-2021
Anthony William, Inc. - Disclaimer for Medical Medium Blog
Albacore and Asparagus Pasta
Enjoy the beautiful flavors from garlic, mushroom and onions complimented with albacore, asparagus and an arriabetta pasta sauce.
- 2 cans (4.5 oz.) StarKist Selects° Solid Albacore in Extra Virgin Olive Oil
- 1 Tbsp. extra virgin olive oil
- ½ cup diced onion
- ½ tsp. minced garlic
- 8 oz. sliced mushrooms, chopped
- 2 cups, 1-inch pieces asparagus
- 1 cup jarred arriabetta pasta sauce
- 1 lb. orrechiette pasta
- 1 cup shredded Italian cheese blend
- Heat olive oil in a medium sauce pan. Add onion and garlic and sauté until soft. Add mushrooms and cook until lightly browned and no liquid is in the pan.
- Meanwhile, heat a large pot of salted water to boiling. Stir in pasta and cook according to package directions. During the last minute of cooking add the asparagus. When done, drain and place back in the pot.
- Stir in the mushroom mixture, chunked tuna and pasta sauce.
- Place in a large bowl and top with the cheese blend.
Recipe Nutrition Information
When using 2 cans (4.5 oz.) StarKist Selects° Solid Albacore in Extra Virgin Olive Oil
|Servings Per Container: 2|
|When using 2 cans (4.5 oz.) StarKist Selects° Solid Albacore in Extra Virgin Olive Oil Serving Size: 272g|
|Amount Per Serving||DV%*|
|Total Fat||12g||15% 12g|
|Saturated Fat||3.5g||18% 3.5g|
|Total Carbohydrate||65g||24% 65g|
|Includes Added Sugars||0g||0% 0g|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Related Products and Recipes
Solid White Albacore Tuna in Extra Virgin Olive Oil
Solid White Albacore Tuna in Extra Virgin Olive Oil
Hand-selected fillets of our finest albacore tuna is packed in extra virgin olive oil to deliver exceptional flavor and quality.
Yes, you can as they are sold already precooked. They are soft and with a crab-like taste. Easily and straightly use crab sticks directly into any salads, dips, or elsewhere.
If you have some leftovers then you can easily fridge the amount in an airtight container until the next day. The opened pack of crab sticks can last in your fridge up to 3-5 days. However, the salad will not taste as crunchy and fresh if you refrigerate it for longer. But, you can easily store the salad up to 2-3 days without the dressing. When you are ready to serve it just pour the simple dressing and et voila.
Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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