Why You’ll Love This Recipe
This salad offers a refreshing combination of creamy avocado, sweet mango, and the slight pepperiness of arugula, all brought together with a zesty honey-lime dressing. It's healthy, low in calories, and a fantastic source of vitamins and fiber. Whether you're serving it as a side dish or adding protein to make it a main course, it’s versatile and quick to prepare.
Ingredients
Dressing
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3 tablespoons freshly squeezed lime juice
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¼ cup extra virgin olive oil
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2 tablespoons honey
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Salt and pepper to taste
Salad
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5 oz arugula
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1 ripe mango, peeled, pit removed, diced
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1 avocado, peeled, pitted, and diced
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¼ cup red onions, thinly sliced
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⅓ cup pine nuts, toasted
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a medium bowl or mason jar, whisk together lime juice, olive oil, and honey until emulsified.
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In a large serving bowl, combine arugula, diced mango, avocado, and red onions.
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Drizzle the dressing over the salad (you don’t need to use all of it), and toss to combine. Top with toasted pine nuts and season with salt and pepper to taste.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 5 minutes
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Total time: 15 minutes
Variations
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Add protein: Grilled shrimp, seared chicken, or salmon would be excellent additions to turn this into a main course.
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Swap pine nuts: Use toasted pumpkin seeds (pepitas) if pine nuts are unavailable or expensive.
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Greens: While arugula is used here, feel free to use other greens like spinach or mixed greens.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to one day. To avoid browning, add avocado and dressing only right before serving. The salad is best enjoyed fresh.
FAQs
How can I prevent the avocado from browning?
To prevent browning, add the avocado just before serving, or coat it with a little extra lime juice.
Can I make this salad ahead of time?
You can prepare the ingredients ahead of time, but it's best to assemble the salad and add the dressing just before serving.
Can I use a different type of nut instead of pine nuts?
Yes, you can use toasted almonds, walnuts, or pecans as a substitute for pine nuts.
How do I toast pine nuts?
Preheat your oven to 350°F (175°C), spread the pine nuts on a baking sheet, and roast for about 5 minutes, keeping a close eye on them to avoid burning.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free.
Can I substitute the honey in the dressing?
You can use maple syrup or agave syrup if you prefer a vegan option.
How do I store leftovers?
Store the salad in an airtight container in the fridge for up to 24 hours, but note that the avocado may brown.
What can I add to make this salad more filling?
You can add grilled chicken, shrimp, or even beans for extra protein.
How do I make this salad spicier?
For a spicy kick, add a thinly sliced jalapeño or a pinch of chili flakes to the dressing.
Can I make this salad without arugula?
Yes, you can use spinach or mixed greens as a substitute for arugula.
Conclusion
This Avocado Mango Salad is an easy, vibrant, and nutritious dish perfect for any occasion. Whether you're enjoying it as a light meal or bringing it to a summer gathering, its refreshing flavors and simple ingredients will undoubtedly impress!
Avocado Mango Salad
This Avocado Mango Salad with arugula, toasted pine nuts, and a tangy honey-lime dressing is the ultimate refreshing and healthy dish. Packed with creamy avocado, sweet mango, and crunchy pine nuts, it’s a perfect side for summer gatherings or a light lunch. The honey-lime dressing adds a zesty touch to this vibrant and colorful salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish, Light Meal
- Method: Tossing
- Cuisine: American, Fusion
- Diet: Gluten Free
Ingredients
Dressing:
3 tablespoons freshly squeezed lime juice
¼ cup extra virgin olive oil
2 tablespoons honey
Salt and pepper to taste
Salad:
5 oz arugula
1 ripe mango, peeled, pit removed, diced
1 avocado, peeled, pitted, and diced
¼ cup red onions, thinly sliced
⅓ cup pine nuts, toasted
Instructions
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In a medium bowl or mason jar, whisk together lime juice, olive oil, and honey until emulsified.
-
In a large serving bowl, combine arugula, diced mango, avocado, and red onions.
-
Drizzle the dressing over the salad (you don’t need to use all of it), and toss to combine.
-
Top with toasted pine nuts and season with salt and pepper to taste.
Notes
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For a protein boost, you can add grilled shrimp, chicken, or salmon.
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Swap pine nuts for toasted pumpkin seeds if needed.
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Add avocado and dressing just before serving to avoid browning.
