Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Mango, Sweet Pepper & Grilled Red Onion Salad

Eileen Goltz | Pareve

Ingredients

2 medium red bell peppers

2 medium red onions

1 ripe mango

1/3 cup chopped cilantro

2 teaspoon olive oil

juice of half a lime

salt and pepper

3 to 4 cups spring greens



Instructions

On a grill, char the skins of the peppers until completely black on all sides. While hot put the pepper in a brown paper bag and close tightly. After about 10 minutes, peel off skin, remove seeds and slice the peppers into eighths. Peel the onions and slice into 1/4” thick rounds. Grill the onions until crispy. Peel the mango and cut into thick slices.  In a bowl combine the red peppers, grilled onions and the mango slices. Add the cilantro. Add the olive oil, lime juice, a pinch of salt and pepper and mix lightly. Serve the mixture over a bed of greens. Serves 4. This recipe can be doubled or tripled.