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Mango Tortilla Salad with Dates, Feta & Cranberries

an exotic and healthy salad with crumbled chipotle chips, mango chunks, crumbled cheese, dried fruits and roasted pepita seeds! A satisfying Mexican salad full of nutrients. 

Course Appetizer, dinner, lunch, main
Cuisine Latin, Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Calories 400 kcal
Author Kiki Johnson

Ingredients

  • For the salad
  • 2 salad heards or 1/2 head of iceberg salad
  • 2 mangoes
  • 1 big red onion
  • 2 Tomatoes
  • 3 handfulls crushed tortilla chips/nachos I used chipotle flavored corn tortillas
  • 6 soft dates roughly chopped
  • 4 tbsp cranberries dried
  • 3 -4 tbsp roasted sunflower or pumpkin seeds
  • For the dressing yields 1 1/4 cups
  • 1 large mango peeled, pitted and roughly chopped
  • ¼ cup fresh lime juice
  • ¼ cup orange juice preferably fresh
  • 2 tbsp honey
  • ½ tsp cumin ground
  • 1 clove garlic
  • ½ tsp salt
  • ⅓ cup virgin olive oil
  • 1-2 tbsp finely chopped chili pepper depending on how spicy you like it
  • 2 tbsp finely chopped cilantro
  • ¼ tsp freshly ground black pepper

Instructions

  1. For the dressing
  2. Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.
  3. Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
  4. Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
  5. Store in refrigerator for up to 1 week. Shake well before using.
  6. Chop all the ingredients for the salad into whatever size you prefer. Put all the ingredients in a big salad bowl saving some of the pepita and sunflower seeds as well as some chips as a last minute addition and mix the ingredients with the dressing. Let this marinate in the fridge for just a few minutes.
  7. Sprinkle with more crumbled chips and your roasted seeds and serve!