Mango strawberry arugula salad
Mango Strawberry Arugula Salad combines sweet mango, juicy strawberries, creamy avocado, and peppery arugula for a refreshing and vibrant dish. With added red onion for sharpness, this salad is easy to prepare and visually stunning.
Cook time 0 min
Prep time 10 min
Ingredients:
6 cups arugula1 mango
1 cup strawberries
1 avocado
1/4 red onion
Mango Strawberry Arugula Salad is a refreshing and vibrant dish perfect for any meal. The combination of sweet mango, juicy strawberries, creamy avocado, and peppery arugula creates a delightful mix of flavors and textures. With the addition of thinly sliced red onion for a touch of sharpness, this salad is both visually stunning and deliciously satisfying. Follow these simple steps to prepare this nutritious and colorful salad.
Instructions:
- Rinse the arugula thoroughly under cold water to remove any dirt or grit, then pat it dry using a clean kitchen towel or paper towels.
- Place the arugula in a large salad bowl.
- Peel the mango using a vegetable peeler or a sharp knife.
- Carefully cut the mango flesh off the pit, then cut the mango into bite-sized pieces.
- Add the mango cubes to the salad bowl with the arugula.
- Rinse the strawberries under cold water and gently pat them dry.
- Remove the green tops (hulls), then slice the strawberries into halves or quarters, depending on their size.
- Add the sliced strawberries to the salad bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh using a spoon.
- Cut the avocado flesh into slices.
- Gently place the avocado slices in the salad bowl to avoid mashing them.
- Peel the red onion and slice it into thin strips.
- Scatter the sliced red onion over the other ingredients in the salad bowl.
- Gently toss all the ingredients together to combine them well. Be careful not to mash the avocado.
- Serve the salad immediately, either on its own or alongside your favorite main dish.
This Mango Strawberry Arugula Salad is not only a treat for the taste buds but also a feast for the eyes. The harmony of sweet, creamy, and peppery elements makes it a perfect starter or a light main course. Enjoy this salad on a warm day or as a nutritious addition to any meal. Serve it fresh and watch it disappear quickly!
Mango strawberry arugula salad FAQ:
You can store the salad in the refrigerator for up to 1 day. However, it's best enjoyed fresh, as the arugula and avocado may wilt and brown over time.
Yes, you can substitute arugula with baby spinach, mixed greens, or kale, although the flavor and texture will differ slightly.
To slice a mango, peel it, then cut the flesh off the pit in large slices and cut those into bite-sized cubes for the best texture in the salad.
To minimize browning, add the avocado just before serving and consider tossing it in a little lemon or lime juice if not serving immediately.
A large mixing bowl is ideal—approximately 12 to 16 cups capacity—to ensure there's enough space for tossing the ingredients without spilling.
Cooking Tips:
- Choose ripe but firm mango and strawberries to ensure the best flavor and texture. Overripe fruits can make the salad too mushy.
- Toss the arugula gently with the other ingredients to avoid bruising the delicate leaves.
- Consider adding a light vinaigrette made from olive oil, lemon juice, honey, salt, and pepper for an extra layer of flavor.
- For added crunch, sprinkle some toasted nuts or seeds on top, such as almonds, pecans, or sunflower seeds.
- Serve the salad immediately after preparation to enjoy the freshest flavors and best texture.
Nutrition Facts
2 ServingsCalories 270kcal
Protein 5g
Carbohydrates 33g
Fiber 11g
Sugar 22g
Fat 16g
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