Serrano peppers are hotter than their relative, the jalapeño. If you have a sensitive palette, start conservatively, with about a third to half a pepper. Taste-test, and go from there.
Avocado Mango Salad With Roasted Kale & Serrano Pepper Vinaigrette
30 min
| Serves 4 |
210 calories per serving
Ingredients
Salad
- 1 ripe, medium Haas avocado
- 1 ripe mango
- 1 pint cherry tomatoes, rinsed, patted dry and halved
- 4 stalks celery, rinsed and patted dry
- 1 head curly kale, rinsed and patted dry
- Olive oil spray
- Salt and pepper to taste
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice
- 1 fresh serrano pepper, or, 2 fresh jalapeno peppers, seeded, white pith removed, and diced (use gloves or be sure to wash your hands after handling peppers)
- 1/2 teaspoon fresh minced garlic
- 1/4 teaspoon smoked paprika
- Pinch of salt
Directions
Roast the kale: Preheat the oven to 350°. Using a sharp knife, remove the thick fibrous stems from the kale and discard. Arrange the kale leaves on a baking tray lined with tin foil or parchment paper. Spritz with olive oil spray, sprinkle lightly with salt, and transfer the tray to the oven. Lower the heat to 325° and bake until beginning to brown around the edges and very crisp, about 15-20 minutes. Remove from the oven and set aside.
Prepare the other salad ingredients: While the kale is roasting, slice the avocado into roughly 1/2 inch cubes. Slice the mango into similar size pieces. (See how to peel and cut a mango with minimum waste.) Slice the tomatoes in half and the celery into roughly 3/8 inch pieces.
Make the vinaigrette: In blender, combine all of the dressing ingredients with about a third to a half of the diced pepper on a high speed until well emulsified. Taste-test the dressing on a piece of celery. Adjust spices according to taste, adding additional garlic and pepper for a stronger kick, and/or another dash of smoked paprika for a more pungent aroma and flavor.
Assemble the salad: Divide the roasted kale among 4 plates. In a bowl, toss the avocado, mango, tomatoes, and celery with a light coating of the dressing. Top the kale with the salad. Add a sprinkle of salt and a few grinds of pepper, if desired. Serve, and enjoy!
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