Poblano pepper - avocado - mango salad

3 servings
20 min
25 min
Very Easy


Number of serving: 3
Poblano Peppers  - 2

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


  • 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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