Mango Tortilla Salad with Dates, Cranberries & Feta

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I would normally never order salad at a Mexican Restaurant. But I do make an exception for this incredible Mango Tortilla Salad that Aroma Café in Canmore, Alberta has on their menu. To be quite honest, it´s this salad that makes us return to this restaurant every time we´re in the area in the first place.  It´s packed with power food: From dried dates and cranberries to pumpkin and sunflower seeds. Crumbled Feta cheese adds a savory element. Fresh mango chunks and an incredibly smooth and exotic mango dressing make this salad light and fruity –  have it as a refreshing meal in summer  or a mood-lifter in winter.

The best part though, are the crumbled tortilla chips! I opted for some chipotle flavored corn chips and I loved the smokiness and the slight heat of chipotle together with the mango. Add some roasted pepita and sunflower seeds as well as some more crumbled chipotle chips right before serving and let the rest of the salad marinate in our divine dressing for a few minutes before serving! 

The easy exotic mango dressing is one of my new favourites! It´s doesn´t just transform boring salads into a Latin Feast, it´s also fabulous drizzled over pan-seared or grilled salmon, shrimp or chicken !

For aesthetic reasons only I arranged the mango tortilla salad on a plate and just drizzled it with a bit of dressing. As mentioned earlier I recommend mixing all the ingredients in a big bowl together with a lot more of that incredible mango dressing though! 

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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!