Mango and Poblano Salad with Toasted Pecans
Ensalada de Mango y Chile Poblano con NuezTraditional ingredients joined in a new combination make this a colorful and refreshing salad. Pecans are native to North America and grow in temperate climates of northern and central Mexico as well as the United States.
Ingrediënten
Makes 4 servings
- ¼ cup pecans coarsely chopped
- 3 tablespoons white wine vinegar
- ⅛ teaspoon salt
- ¼ cup extra-virgin olive oil
- ¼ teaspoon salt
- 4 cups salad greens washed spun dry, and torn into pieces
- ¼ cup loosely packed fresh cilantro leaves
- 1 large ripe but firm, mango, peeled and cut into thin strips
- 2 poblano chiles roasted and cut into thin strips
Instructies
- Put the pecans in a single layer in a small skillet and toast over medium-low heat, stirring until lightly browned and fragant, 7 to 10 minutes.
- In a small bowl, whisk together the vinegar, salt, and olive oil.
- Set aside.
- In a large bowl toss the lettuce, cilantro, mango, and poblanos with just enough dress- ing to coat.
- Divide the salad among 4 serving plates.
- Scatter the nuts equally over each serving.
Notes / Tips / Wine Advice:
Serve cold.
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