Susana Villegas

1 Photos
Select File

Validate Cancel
Recipe of Salad of Coditos, Peppers and Mango

Salad of Coditos, Peppers and Mango

25 mins
8 mins
Super List
Upload a picture
To print
Mix of elements with the tropical touch of the mango that adds a touch of freshness, this recipe was perfected after several tests and tastings until reaching the desired level of flavors that combined give the effect of a Gourmet dish that serves for all kinds of occasions, but with the appeal of a great simplicity in its preparation.
Learn more about Susana Villegas


6 portions
  • 200 grams Pasta La Moderna®, little things # 2
  • 1 clove garlic
  • 3 leaves bay (laurel)
  • 2 ataulfo ​​mango
  • 2 red peppers
  • 100 grams baby spinach
  • 100 grams salami, It is bought in pieces so that it can be divided into squares
  • 100 grams goat cheese, or panela
  • 8 twigs parsley
  • 100 grams almond, fillet and toast
  • 6 tablespoons olive oil
  • 2 teaspoons White wine vinegar
  • to taste salt, and pepper


Mix the olive oil with the white vinegar and season it to taste, then clean the peppers removing seeds and tail, divide in squares (approximately 8 mm to 1 cm.), In the container where the salad will be they are marinated with the mixture of olive oil and white vinegar, it will be marinated while we do the rest.
Put half a liter of water to boil, add 3 bay leaves, salt and 1 clove of garlic, when it is boiling add the pasta and let it boil for 8 minutes so that the pasta is al dente, it is removed from the Fire and in a colander rinse with fresh water to stop the cooking and remove the leaves of Laurel and garlic.
The mango, baby spinach and salami are cut into squares of approximately 1 centimeter. The parsley leaves are also minced into smaller pieces.
In the bowl we have with the pepper add the pasta, mango, spinach, salami and parsley mixing everything well so that it is impregnated with the marinade.
At the end add the toasted almond slabs and the shredded goat cheese on top of the salad and it is ready to be served.


It can be served in a simple bed of lettuce baby apricots.


Almond slabs can be purchased toasted, but for a better quality and flavor it is recommended to toast them in a pan over low heat for 3 to 5 minutes moving them constantly to ensure that the toasting is even, remove them before they begin to brown the edges to avoid that burn.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.