Fruity Mango Salad
Mango slices, kiwi wedges, avocados, pineapple chunks – all laid on a bed of baby rocket (arugula) leaves – topped with thinly-sliced onions and drizzled with apple cider vinegar and olive oil – decorated with chopped mint leaves and toasted pistachios. Nothing can be more flavorful and refreshing than this fruity salad.
1 ½ cups baby rocket
1 tablespoon fresh mint leaves, chopped
A handful of shelled pistachios, toasted and roughly chopped
2 medium-sized avocados, pitted, peeled, and sliced
4 slices of a fresh pineapple (can use canned pineapple as well)
2 mangoes, peeled and sliced
2 kiwis, peeled and sliced
6 tablespoons olive oil
2 tablespoons apple cider vinegar
½ onion, thinly sliced
A pinch of salt
Arrange baby rockets on a platter.
Scatter avocado, mango, kiwi, and pineapple over the rockets.
Top with sliced onion and toasted pistachio.
For the dressing:
In a small bowl toss apple cider vinegar, olive oil, and salt.
Drizzle evenly over the fruity salad.
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