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We hope you got insight from reading it, now let’s go back to jerk mahimahi salad with ginger chile vinaigrette recipe. You can cook jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Jerk Mahimahi Salad with Ginger Chile Vinaigrette:

1. Use Fish:
2. Provide mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
3. Take jerk seasoning (see below)
4. Take olive oil
5. Provide unsweetened shredded or flaked coconut
6. Use Salad:
7. Get mixed greens or spinach
8. Provide mango, cubed
9. You need halved cherry tomatoes
10. You need chopped basil
11. Prepare chopped cilantro
12. Take avocado, cubed
13. You need unsweetened shredded or flaked coconut
14. Provide blueberries
15. Provide crushed cashews
16. You need Chile Ginger Vinaigrette:
17. You need olive oil
18. Prepare orange juice
19. You need cider vinegar
20. You need knob fresh ginger
21. Provide red fresno chile, seeded
22. You need Freshly ground salt and pepper
23. Provide Jerk Seasoning: (Store bought works too!)
24. You need garlic powder
25. Provide cayenne pepper
26. Get dried thyme
27. You need kosher salt
28. Provide ground all-spice
29. You need freshly ground pepper
30. You need crushed red pepper flakes
31. You need cinnamon

Instructions to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:

1. Make the jerk seasoning by putting all the ingredients in a glass jar and shake to combine. Store the excess for future use.
2. Make the fish. Sprinkle the mahimahi with jerk seasoning. Rub with 2 tbs of olive oil to coat. Press coconut onto fish to adhere.
3. In a large skillet, heat the remaining tbs of olive oil over medium. When it shimmers, add the fish, and sear 2 to 3 minutes, then flip and cook for 3 to 4 more minutes more, or until flakey and opaque.
4. Make the salad. In a large bowel, toss together the greens, mango, tomatoes, basil and cilantro.
5. Place warm fish on the salad. Add avocado. Sprinkle the salad with coconut, blueberries, and cashews.
6. Make the vinaigrette. Blend together olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper.
7. Drizzle the vinaigrette over the salad and enjoy!

Sweet and spicy Asian chopped salad with a sweet and spicy vinaigrette. Meal prep and pack for lunch. Of course, I had to publish my recipe for Thai Chopped Salad with Chili Ginger Vinaigrette. It's the perfect combination of crunchy. Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette.

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