Mango Avocado Panela Salad Recipe | Cacique

Ingredients

• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/4 cup Cacique ® Crema Mexicana
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• olive oil for the pan
• 1 (12-ounce) package Cacique ® Panela cheese, cut into bite-sized cubes
• 2 teaspoons minced garlic
• 2 heads butter lettuce, washed, dried and torn into bite-sized pieces
• 2 medium-sized mangos, cut into bite-sized cubes (about 2 cups)
• 2 medium-sized avocados, cut into bite-sized cubes (about 2 cups)
• 2 small to medium-sized tomatoes, washed, dried and cut into bite-sized pieces (about 1 cup)
• 1/2 cup thinly sliced red onion
• 1/2 cup roasted pepitas