Who said that a fruit salad has to be just made of fruits? If you are bored of the classic salads, I have got a real winner for you, a vitamin packed of fruity goodness and peppery arugula dressed with a sweet and tangy vinaigrette!
Fruity Mango Salad
Pairing arugula with fruits is a brilliant idea, that’s why I developed the “Fruity Quinoa Salad with Lemon Honey Rosemary” and the “Berry and Arugula Salad with Mayo-White Balsamic Dressing“. Summertime is all about enjoying salads that are fresh and flavorful!
I am not a fan of ready bottled dressings and I prefer the ones I make at home! It takes just a minute to whip up this dressing, it is tasty and I have used it with a zillion of salads; the flavors entirely hit the right notes with just the right balance of sweetness and tanginess. To make it, put all the dressing ingredients together – apple cider vinegar, olive oil, honey, Dijon mustard, pepper and salt; use an immersion blender and blend until the dressing has emulsified. As simple as that!
A great get together salad with friends and family. It is loaded with colorful fruits that are truly irresistible together! Peppery arugula is combined with mangoes, kiwis, pineapples, avocados and onions, and dressed up with the bright apple cider- mustard vinaigrette! A salad singing with multi textures and layers and flavors!
You need to toast the shelled pistachios!! Spread them on a cookies sheet, and bake in a preheated oven to 180°C/350°F, about 8 minutes or until fragrant. Remove from the oven and set aside to cool down. Roughly chop with a sharp knife.
The toasted pistachios add such a lovely crunchy texture to the salad. Sprinkle them such right before serving to keep their distinctive crunch.
Makes 5-6 servings Author: Hadia Zebib Khanafer
Fruity Mango Salad
Description
Ingredients
- 1 ½ cups baby arugula 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
- 1/2 onion thinly sliced
Dressing
- 1/2 cup good quality olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon mustard
- A pinch of salt
- A dash of frshly grated black pepper
- A handful of raw shelled pistachios
Instructions
- Toast the shelled pistachios! Spread them on a cookies sheet, and place in a preheated oven to 180°C/350°F and bake about 8 minutes or until fragrant. Remove from the oven and set aside to cool down. Roughly chop with a sharp knife.
- Arrange arugula leaves on a platter.
- Scatter avocado, mango, kiwi, and pineapple over the arugula. Top with sliced onion.
- In a small bowl toss apple cider vinegar, olive oil, honey, Dijon mustard, pepper and salt.
- In a bowl, put all the dressing ingredients together – apple cider vinegar, olive oil, honey, Dijon mustard, pepper and salt; using an immersion blender, blend until the dressing has emulsified.
- Garnish with the mint leaves and chopped pistachios.
- Drizzle the dressing right before serving!
Notes
