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