After a few weeks of cold weather, I wanted something cold, sweet, and fruity for lunch. I’d been eating soups, pasta, and rice dishes and wanted a change of pace.
I had a taste for mango so I built the salad around that. I needed something with a bit of a sharper flavor so I chose arugula over spinach and the honey ginger vinaigrette ties everything together beautifully.
I hate when people wax poetic about food unnecessarily. It’s just a salad. Here’s how to make it.
Mango & Arugula Salad
Ingredients
- 1.5 cup Arugula
- 1 Small Mango cubed
- 1 small avocado cubed
- 1/8 cup red onion diced
- 2 tbsp Honey Ginger Vinaigrette
Instructions
- Wash and dry produce.
- Put arugula in a bowl.
- Cube the mango and add it to the bowl with the arugula.
- Cube the avocado and add it to the bowl with the mango and arugula.
- Dice the red onion and add it to the bowl.
- Drizzle vinaigrette over the salad mixture and lightly toss.
- Bon appétit!
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