Mango Fruit Salad with Arugula (Sweet & Tangy)
Description
This Mango Fruit Salad with Arugula combines juicy mangoes, kiwi, pineapple, creamy avocado, and peppery arugula in a homemade honey Dijon vinaigrette. Finished with fresh mint and crunchy toasted pistachios, this sweet and tangy salad makes a refreshing side dish or light summer lunch.
Ingredients
The Base & Fruit Salad
- 1 ½ cups baby arugula rocket
- 1 tablespoon fresh mint leaves chopped
- 2 medium avocados pitted, peeled, and sliced
- 4 slices fresh pineapple or canned pineapple
- 2 mangoes peeled and sliced
- 2 kiwis peeled and sliced
- ½ onion thinly sliced
- A handful of shelled pistachios toasted and roughly chopped
The Dressing
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon Dijon mustard
- A pinch of salt
- A dash of freshly grated black pepper
Instructions
Toast the Pistachios
- Preheat your oven to 180°C / 350°F.
- Spread the shelled pistachios in a single layer on a baking sheet.
- Bake for about 8 minutes, or until fragrant. Remove from the oven, let them cool completely, and then roughly chop with a sharp knife.
Make the Dressing
- In a small bowl or jar, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and freshly grated black pepper.
- Using an immersion blender, blend the ingredients until the dressing is fully emulsified and smooth.
Assemble and Serve
- Arrange the baby arugula leaves across a large serving platter.
- Layer the sliced avocados, mangoes, kiwis, and pineapple over the arugula bed, then top with the thinly sliced onion.
- Garnish the salad with the chopped fresh mint leaves and the toasted chopped pistachios.
- Drizzle the dressing generously over the salad right before serving. Enjoy!
Notes
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