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

Scott Phillips

Servings: 4 to 6

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

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 14
  • Fiber (g): 3
  • Protein (g): 4


  • 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.


Rate or Review

Reviews (3 reviews)

  • DerekF | 02/01/2014

    Very tasty! Lots of great flavours.

  • Carolyn6 | 08/25/2013

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

  • User avater
    prettypoodle | 03/11/2013

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

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