Poblano pepper - avocado - mango salad

Ingredients

• Poblano Peppers  - 2
• Avocado - 1
• Mango - 1 medium
• Carrot - 1 medium
• Pecan & Walnuts - 2 tablespoons
• 1 tablespoon of Olive Oil in a bowl
• pinch of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of paprika
• 1 teaspoon of lime juice
• 1/2 teaspoon of honey

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Preparation

• Roast the Poblano Peppers in the oven at 350 F for 15 minutes, turning them all over to roast evenly.
• After that keep it in the Broil mode on High setting for 5 minutes or until the skin becomes loose.
• Take out the peppers out side and let them cool and stem, skin and seed out them and cut into 2 inch slices.
• Cut the Avocado and seed out and cut in vertical slices.
  
• Peel the Mango and slice it vertically and then horizontally on each piece.
• Shred the carrots and keep them aside.
• Take salad plates and first arrange the poblano pepper, mango slice and top with avocado slice.
• Similarly layer for 2 or 3 times. Pour the salad dressing on top of the tower.
  
• Top it with Shredded Carrot and Sprinkle the crumbled Pecan and Walnut mixture.

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