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Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette


Serves 4 to 6

  • by from Fine Cooking
    Issue 118

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

  • 3 Tbs. fresh lime juice
  • 1 tsp. honey
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. minced Serrano chile (including seeds)
  • Kosher salt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 2 large bunches scallions (6 oz.), trimmed
  • 5 oz. (5 cups) mixed baby greens
  • 1 large mango, peeled, cut from pit, and thinly sliced 
  • 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 4; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Very tasty! Lots of great flavours.

Delicious and refreshing summer salad, but would do well year round.

I followed the recipe exactly, but the dressing was inedible.

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