Grilled Mango and Avocado Salad with Chile Lime Vinaigrette and Crunchy Pepita Crumble

Ingredients

• •2 ripe mangoes, peeled, pitted, and sliced
• •1 avocado, peeled, pitted, and sliced
• •4 cups mixed salad greens
• •1/4 cup fresh cilantro leaves
• •1/4 cup pepitas (pumpkin seeds)
• •1 tablespoon olive oil
• •1/4 teaspoon smoked paprika
• •1/8 teaspoon cayenne pepper
• •1 tablespoon honey
• •1/4 cup freshly squeezed lime juice
• •1/4 cup olive oil (for vinaigrette)
• •1 clove garlic, minced
• •1 teaspoon chile powder
• •1/2 teaspoon ground cumin
• •Salt and pepper to taste

Instructions

1. 1

   Preheat grill or grill pan to medium-high heat.

2. 2

   Brush the mango slices with a small amount of olive oil to prevent sticking.

3. 3

   Grill mango slices for 2-3 minutes per side, or until grill marks appear. Set aside to cool.

4. 4

   In a small dry skillet, toast the pepitas over medium heat until they are golden and fragrant, about 2-3 minutes. Remove from heat and let cool.

5. 5

   In the same skillet, toss the toasted pepitas with olive oil, smoked paprika, cayenne pepper, and a pinch of salt. Stir well for even coating. Set aside to cool.

6. 6

   Make the vinaigrette by whisking together lime juice, olive oil, honey, minced garlic, chile powder, cumin, and a pinch of salt and pepper in a small bowl.

7. 7

   In a large salad bowl, combine the mixed greens, cilantro leaves, grilled mango slices, and avocado slices.

8. 8

   Drizzle the chile lime vinaigrette over the salad and gently toss to combine.

9. 9

   Top the salad with the prepared crunchy pepita crumble for added texture. Serve immediately.