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–+ servings
Avocado Mango Salad

Avocado Mango Salad: A Vibrant Summer Sensation

This Avocado Mango Salad embodies a vibrant summer with fresh ingredients and a delightful honey-lime dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 3 tablespoons Lime Juice Substitute with lemon juice if needed.
  • 2 tablespoons Extra Virgin Olive Oil Can replace with any mild oil.
  • 1 tablespoon Honey Maple syrup can be used for a vegan option.
  • Salt and Pepper Adjust to taste.
Salad
  • 4 cups Arugula Substitute spinach or mixed greens if preferred.
  • 1 Ripe Mango Use other fruits like peaches if mango is unavailable.
  • 1 Avocado Substitute with nut butter for a nutty flavor if allergic.
  • 1/2 Red Onion Use green onions or shallots as alternatives.
  • 1/4 cup Pine Nuts Can replace with sunflower seeds, pecans, or walnuts.

Equipment

  • Medium bowl or jar
  • Large serving bowl
  • Whisk
  • Baking sheet

Method
 

Preparation
  1. In a medium bowl or jar, whisk together lime juice, olive oil, honey, and a pinch of salt and pepper until well emulsified and creamy (about 1-2 minutes).
  2. In a large serving bowl, place arugula, then add diced mango and avocado. Thinly slice red onion and incorporate into the mix. Gently toss until evenly distributed.
  3. Drizzle the prepared dressing generously over the salad and toss to ensure every piece is coated (about 1 minute).
  4. Sprinkle toasted pine nuts over the top just before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 3gMonounsaturated Fat: 12gSodium: 100mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Dress the salad before serving for best results.

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