Mango Avocado Salad
This Mango Avocado Salad is a simple and refreshingly beautiful salad, with a zesty citrus dressing and honey-sweet mangoes. We are sure this salad will be a summer favorite.
Servings: 6 servings
Calories: 109kcal
Ingredients
Mango Avocado Salad Ingredients
- 5 oz Baby Arugula
- 2 Ataulfo Yellow Mangoes - cubed Sometimes called Honey or Champagne Mangoes
- 1 Avocado - cubed
- ¼ Red Onion - thinly sliced
- ¼ cup Pepitas or Pumpkin seeds
- Freshly ground pepper to taste
Mango Avocado Salad Dressing Ingredients
- 3 tablespoon Freshly Squeezed Lime Juice
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoon Honey
- Salt and Pepper to taste
Instructions
Mango Avocado Salad Dressing
- Dressing is best when made a few hours or a day ahead of time. This allows flavors to blend and become more intense.
- Add Lime and Honey to the Olive Oil in a jar with a lid. We like to use a jar with a lid when making dressings because it's a very simple way to blend the ingredients.
- Add Salt and Pepper to taste.
- Shake the jar vigorously, making sure all ingredients are well blended.
- Refrigerate for a few hours or over night.
- Remove the dressing from the refrigerator about 30 minutes before you serve the salad to let the ingredients solidify.
- Shake before dressing the arugula.
Mango Avocado Salad
- Toast the pumpkin seeds (pepitas) over low heat. Stir occasionally, and keep an eye on them. Once they start to toast, it happens quickly. Take off the heat when the seeds start to get fragrant. Let them cool.
- Thinly slice ¼ of the red onion, set aside.
- Chop the Mangoes and the Avocado set them aside.
- Place arugula into a serving bowl, add dressing, and toss.
- Top with the mangoes, avocado, onion, and pepitas.
- Garnish with freshly ground pepper to taste.
Notes
Tips for dressing:
Dressing is best when made a few hours or a day ahead of time. This allows flavors to blend and become more intense. Refrigerate for a few hours or overnight.
Taste the dressing. If you want a more tart dressing, add more lime juice. If you want a sweeter dressing, add some additional honey.
Tips for salad:
To make the best and most flavorful salad, you want to select ripe fruit. The one similarity to picking out the perfect Avocado or Mango is touch. Place the fruit in the palm of your hand and give it a gentle squeeze. Both the ripe Avocado and the Mango will be soft to the touch and give way slightly to the squeeze.
Selecting an Avocado
Color - a ripe avocado will be fully black to dark purple. This is an avocado you can use that day.
Touch - Squeeze gently, which will allow for a slight give.
Pro Tip - Flick off the stem stub, and the color underneath will be yellowish to a bright green for a nice ripe avocado.
Selecting a Ataulfo Mango
Color - a ripe Ataulfo Mango will have a vibrant, deep golden yellow skin.
Skin - Don't be concerned if skin is wrinkled. As the Ataulfo Mango ripens, the sugar content will explode, and the skin will slightly wrinkle and appear shriveled.
Sniff - When you sniff the stem end of the mango, you should experience a strong sweet fruit aroma.
Nutrition
Serving: 143grams | Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 0.4mg