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Tropical Grilled Eggplant & Mango Salad with Black Bean Citrus Vinaigrette
Experience vibrant flavors with this tropical grilled eggplant and mango salad. Packed with nutrients, it's a colorful, delicious clean-eating choice!
Embrace the vibrant colors and flavors of the tropics with our Tropical Grilled Eggplant & Mango Salad. This unique creation combines the smoky depth of grilled eggplant with the sweet juiciness of fresh mango, offering a delightful contrast that's both refreshing and satisfying. Perfect for those seeking a nutrient-rich meal, this salad is loaded with fiber, vitamins, and antioxidants, ensuring you nourish your body while pleasing your palate.
The star of this salad, eggplant, is grilled to perfection, providing a meaty texture and smoky flavor that pairs beautifully with the tropical sweetness of ripe mangos. Complementing these flavors is a zesty black bean citrus vinaigrette, which not only adds a protein boost but also a tangy kick thanks to fresh lime and orange juices. This salad is a testament to clean eating, using whole foods and fresh ingredients to create a dish that is as nutritious as it is delicious.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Experience vibrant flavors with this tropical grilled eggplant and mango salad. Packed with nutrients, it's a colorful, delicious clean-eating choice!
Ingredients
- • eggplant: 2 medium, sliced into 1/2-inch rounds
- • olive oil: 2 tablespoons
- • mango: 1 large, peeled and diced
- • red bell pepper: 1, diced
- • red onion: 1/2, thinly sliced
- • black beans: 1 cup, cooked and drained
- • fresh cilantro: 1/4 cup, chopped
- • lime: 2, juiced
- • orange: 1, juiced
- • honey (or maple syrup for vegan option): 1 tablespoon
- • garlic: 2 cloves, minced
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • mixed salad greens: 4 cups
Instructions
- 1 Preheat your grill to medium-high heat. Brush the eggplant slices with olive oil and season with a pinch of salt and black pepper.
- 2 Grill the eggplant slices for about 5-7 minutes on each side, or until tender and slightly charred. Remove from the grill and let them cool slightly before cutting them into bite-sized pieces.
- 3 In a large salad bowl, combine diced mango, red bell pepper, red onion, and grilled eggplant pieces. Toss gently to mix.
- 4 In a small bowl, whisk together lime juice, orange juice, honey (or maple syrup), minced garlic, and a pinch of salt and pepper to make the vinaigrette.
- 5 Add black beans and cilantro to the salad bowl. Drizzle with the citrus vinaigrette and toss to combine, ensuring everything is well-coated.
- 6 Arrange the mixed salad greens on a large serving platter. Top with the eggplant and mango mixture. Serve immediately, garnished with extra cilantro if desired.
Serving Suggestions
- • This Tropical Grilled Eggplant & Mango Salad is perfect as a standalone dish, capturing the essence of summer with its fresh, vibrant flavors. For a complete meal, pair it with a side of quinoa or brown rice to add some whole grains to your plate. A refreshing beverage like iced green tea or a citrus-infused sparkling water would perfectly complement the tropical notes of the salad. To enhance the tropical theme, consider garnishing the salad with toasted coconut flakes or a sprinkle of crushed cashews for added texture. The salad's bright colors and juicy flavors make it a stunning centerpiece for a summer brunch or a light dinner under the stars.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh to appreciate the vibrant textures and flavors. If preparing in advance, keep the vinaigrette separate and dress the salad just before serving to maintain its crispness. The grilled eggplant can be prepared a day ahead and stored separately until ready to assemble the salad.
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