Yield: 4-6 servings (about 8 cups). 2 ripe mangos from Mexico (about 18 oz. each) 2 Tbsp. vegetable oil 2 Tbsp. lime juice 2 Tbsp. chopped cilantro 1/2 tsp. salt 1/4 tsp. ground black pepper 4 cups mixed salad greens 1 lb. thick-sliced (1/2”) smoked turkey, cut into 1” pieces 1 cup cucumber cubes 1 cup halved grape tomatoes Cut mangos as directed. Set aside 3 cups cubes; place 1 cup of trimmings and smaller pieces in a food processor container; purÈe. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.