Tag: Sriracha Mango Balsamic

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Persian Lime Black Bean and Asparagus Salad

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Spicy Lime Black Bean and Asparagus Salad

Ingredients

  • 1/2 lb. asparagus 7 spears
  • 3/4 cup canned black beans drained and rinsed
  • 2 Tbsp Olivia's Sriracha Mango Balsamic Vinegar
  • 1 Tbsp Olivia's Persian Lime Olive Oil
  • 2 Tbsp red onion finely diced
  • 1 garlic clove minced
  • 1 Tbsp fresh parsley minced
  • 1 tomato seeded and diced
  • 1/4 tsp ground cumin
  • 1/2 tsp salt

Instructions

  • Blanch asparagus for 2 minutes in boiling water.
  • Immediately drain and rinse with cold water.
  • Dice asparagus into 1/4-inch rounds.
  • Combine with remaining ingredients.
  • Chill before serving.
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Sriracha Mango Chicken Bowl

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Sriracha Mango Chicken Bowl

Ingredients

  • 2 Fillets Organic Chicken Breasts
  • 1 almost ripe Mango
  • 1 Lime
  • 1/2 cup Olivia's Sriracha Mango Balsamic
  • 1 cup Puréed Mango
  • 1 Chopped Shallot
  • Cilantro for garnish
  • 1 Garlic Clove

Instructions

  • Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.
  • Throw chicken on the grill, once it’s done, plate it and slice it.
  • Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
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Sriracha Mango Salsa

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Sriracha Mango Salsa

Ingredients

  • 4 organic roma tomatoes
  • 1 tablespoon Olivia’s Sriracha Mango Balsamic Vinegar
  • 1 tablespoon Olivia’s Persian Lime Olive Oil
  • 1 clove organic garlic freshly crushed
  • 1 tablespoon onions diced
  • 1 tablespoon cilantro fresh
  • 1/2 teaspoon Himalayan pink salt

Instructions

  • Put all ingredients into a food processor and pulse about 20 - 25 times.
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Sriracha Mango Fish Tacos with Lime Olive Oil

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Sriracha Mango Fish Tacos with Lime Olive Oil

Ingredients

  • 1/2 cup of Olivia's Persian Lime Olive Oil split
  • 1 Tablespoon butter
  • 4 Tilapia Fillets cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 1/4 teaspoon Kosher salt
  • 1/2 head red cabbage coarsely chopped
  • 3 green onions diced
  • 3 Tbsp Olivia's Sriracha Mango White Balsamic
  • 1 large tomato seeded and diced
  • 2 cups shredded Monterrey Jack cheese
  • 6 small tortillas warmed

Instructions

  • In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
  • Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  • Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
  • While fish is cooking, toss chopped cabbage and onion with the Sriracha Mango Balsamic and Persian Lime Olive Oil dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
  • Remove from heat.
  • Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.