Fruits

Mango and Poblano Salad with Toasted Pecans

This is a salad I make whenever the mangos I see at the market are nice and ripe. Since it uses many traditionally Mexican ingredients, I’ve found it works well as a salad for most Mexican meals. The mangos bring sweetness, the poblanos a smoky flavor and the pecans a nice crunch!

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Mango and Poblano Salad with Toasted Pecans

½ cup pecans, coarsely chopped

3 tablespoons white wine vinegar

¼ cup extra-virgin olive oil

Salt and pepper to taste

4 cups of salad greens

¼ cup fresh cilantro leaves

1 large ripe but firm mango, peeled and cut into thin strips

2 poblano chiles, roasted*, peeled and cut into thin strips

Put the pecans in a small skillet and toast over medium-low heat until lightly browned.

In a small bowl, whisk the vinegar, olive oil, salt and pepper. Set aside.

In a large bowl, toss the greens, cilantro leaves, mango and poblano strips with the dressing. Divide the salad greens among four plates. Sprinkle the toasted pecans equally over the four plates and serve.

*Note: Here is the link that shows how I roast peppers: BASICS: Roasting Peppers.

 

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