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.
Appetizer, dinner, lunch, main
For the salad
2salad heards or 1/2 head of iceberg salad
1big red onion
3handfullscrushed tortilla chips/nachosI used chipotle flavored corn tortillas
6soft datesroughly chopped
3 -4tbsproasted sunflower or pumpkin seeds
For the dressingyields 1 1/4 cups
1large mangopeeled, pitted and roughly chopped
¼cupfresh lime juice
¼cuporange juicepreferably fresh
⅓cupvirgin olive oil
1-2tbsp finely chopped chili pepperdepending on how spicy you like it
2tbspfinely chopped cilantro
¼tspfreshly ground black pepper
For the dressing
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.
Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
Store in refrigerator for up to 1 week. Shake well before using.
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.
Sprinkle with more crumbled chips and your roasted seeds and serve!