- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 38 mg
- Sodium
- 653 mg
Ree likes to serve this salad to guests who come to her brunch parties. The secret ingredient is the chile lime seasoning. As well as giving a nice touch to salads, it’s a tasty alternative to salt around the rim of a margarita glass.
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 38 mg
- Sodium
- 653 mg
Ingredients
Dressing:
Salad:
Pickled Red Onions:
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Directions
- For the dressing: Combine the lime juice, agave, oil, cilantro and chile lime seasoning in a mason jar and shake to combine.
- For the salad: Add the mango, pickled onions, cilantro, chile lime seasoning, bell peppers, cucumber and Cotija to a large bowl and top with the dressing. Gently toss to coat. Cover and chill for at least 2 hours or up to 1 day. Serve garnished with cilantro and more chile lime seasoning.
Pickled Red Onions:
- In a small saucepan, combine the vinegar, syrup, salt and 1/4 cup water. Cook over medium-high heat until it comes to a simmer.
- Fill a mason jar halfway with the onion. Pour the hot vinegar mixture over the onion, then screw on the lid and shake, so that the onions are completely incorporated with the vinegar mixture.
- Allow 30 minutes for the onions to marinate. (If necessary, push the onions down with a spoon to ensure that they are completely submerged in the vinegar mixture.) Serve immediately or store in the jar in the refrigerator for up to 2 weeks.
