Description
Zesty arugula and mango salad blends peppery greens with sweet tropical fruit. Crisp ingredients and tangy lime dressing create a refreshing summer sensation you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 5 ounces (142 grams) arugula
- 1 ripe mango, peeled, pit removed, and diced into bite-sized pieces
- 1 avocado, peeled, cored, and diced
Complementary Ingredients:
- ¼ cup (40 grams) thinly sliced red onions
- ⅓ cup (45 grams) toasted pine nuts
Dressing Ingredients:
- 3 tablespoons (45 milliliters) freshly squeezed lime juice
- ¼ cup (60 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) honey
- Salt to taste
- Pepper to taste
Instructions
- Craft a zesty vinaigrette by whisking together tangy lime juice, rich olive oil, and golden honey in a mixing container until the ingredients seamlessly blend into a smooth emulsion.
- Season the dressing with a delicate sprinkle of salt and freshly ground pepper, adjusting the flavor profile to your preference.
- In a spacious serving vessel, gently layer crisp arugula leaves as the foundational green base for the salad.
- Carefully scatter vibrant, sun-kissed diced mango pieces across the verdant arugula landscape.
- Introduce creamy, buttery avocado cubes to complement the salad’s texture and add a luxurious element.
- Sprinkle thinly sliced red onions for a sharp, piquant contrast against the sweet and mellow ingredients.
- Delicately drizzle the prepared lime-honey vinaigrette over the salad, ensuring each ingredient receives a light, even coating.
- Using soft, sweeping motions, toss the ingredients together to distribute the dressing and harmonize the flavors.
- Elevate the salad’s texture by scattering toasted pine nuts, providing a delightful crunch and nutty undertone.
- Make final seasoning adjustments with an additional pinch of salt and pepper if desired.
- Present the vibrant, refreshing salad immediately and relish the symphony of flavors and textures.
Notes
- Opt for ripe, fragrant mangoes that yield slightly when gently pressed to ensure maximum sweetness and juiciness in your salad.
- Select fresh, peppery arugula leaves with bright green color and crisp texture for the best flavor and nutritional punch.
- Consider toasting pine nuts in a dry skillet over medium heat until golden brown to enhance their nutty aroma and crunchy texture before sprinkling them on top.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 345
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg