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Recipes
Mango Avocado Salad
Posted by Catherine Murray on
Everything you’d ever want to eat on a hot summer’s night.
Prep Time: 15 minutes
Servings: 6 side salads, 4 meals
Salad Ingredients
- 2 fresh or frozen mangos, cubed
- 2 avocados, cut into cubes or slices
- 1 pint cherry tomatoes, cut in halves
- 7oz. arugula
- ¼ tsp salt
Dressing Ingredients
- ¼ cup mango puree
- 1/3 cup extra virgin olive oil (try Almaoliva Arbequino)
- 1 handful cilantro
- 1 lime, juiced
- 3 tbsp honey
- 3 tbsp red onion
- ¼ tsp salt
- ¼ tsp pepper
Preparation
- With a blender, immersion blender or food processor, combine all dressing ingredients until well blended. (Or mince the cilantro and red onion and mix well with a fork.) Set aside.
- Make a bed or arugula and place remaining salad ingredients on top, sprinkling with salt. Drizzle dressing and serve.
