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

Serves 4-6


  • 3 Tbs. fresh lime juice
  • 1 tsp. La Criolla honey
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. minced Serrano chile (including seeds)
  • A dash of La Criolla Salt
  • La Criolla Lemon Paper
  • 1/4 cup plus 1 Tbs. La Criolla 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 slicedĀ 
  • 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.



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