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Mango, Sweet Pepper & Grilled Red Onion Salad
This recipe is kosher for Passover.
Mango, Sweet Pepper & Grilled Red Onion Salad Eileen Goltz | Pareve

makes 4 servings

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


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.