Fruity Mango Salad
Description
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!
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
The recipe for the “Fruity Mango Salad” was posted on February 2014, the photos and text were updated on August, 2019!
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