Avocado Mango Arugula Salad

Avocado Mango Salad with Arugula Pine Nuts and Honey Lime Dressing is a bright refreshing salad I always crave as soon as summer hits This is my standby whenever we have friends over for a BBQ or just want something light and colorful for lunch The sweetness of mango creamy avocado and tangy honey lime dressing come together perfectly with peppery arugula and crunchy toasted pine nuts

I still remember the first time I brought this to a park potluck It disappeared before I even grabbed a plate and everyone wanted the recipe Now it is my staple for summer gatherings

Ingredients

• Arugula: Offers a peppery leafy bite Choose bright crisp leaves with no wilting
• Mango: Provides sweet juiciness Use a ripe mango that gives slightly to gentle pressure and has a fragrant aroma at the stem
• Avocado: Adds creaminess and healthy fats Look for a ripe but not mushy avocado that is dark green to nearly black
• Red onion: Brings gentle sharpness and a pretty contrast Pick a firm onion with glossy skin and avoid any sprouting
• Pine nuts: Give a rich nutty crunch Toasting deepens their flavor Always buy fresh pine nuts and keep them sealed to prevent rancidity
• Lime juice: Lifts the whole salad with its fresh tang Use freshly squeezed for best taste
• Extra virgin olive oil: Makes a silky dressing Opt for coldpressed and fruity varieties for the best flavor
• Honey: Adds natural sweetness Go for local honey for nuanced floral notes
• Salt and pepper: Balance all the flavors Use flaky sea salt and freshly cracked pepper if you can

Step-by-Step Instructions

Make the Dressing:

In a medium highsided bowl or a mason jar pour in fresh lime juice olive oil and honey Use a fork or small whisk to blend vigorously until the mixture is smooth glossy and fully combined This emulsifies the dressing and ensures it clings to every salad leaf

Prepare the Pine Nuts:

Spread pine nuts in a single layer on a baking sheet and place in a preheated oven at three hundred fifty degrees Fahrenheit Toast for about five minutes Open the oven and check them frequently as pine nuts turn golden fast and can burn in seconds Once fragrant and just golden remove from heat and let cool

Assemble the Salad:

In a large bowl add the arugula diced mango diced avocado and thinly sliced red onions Gently use clean hands or salad servers to softly mix so the avocado stays in big pieces and the mango holds its shape

Dress and Finish:

Drizzle the mixed salad with some of the honey lime dressing Start with less than you think and toss lightly to coat Taste and add more dressing if needed Scatter toasted pine nuts on top and season with salt and pepper as you like Serve right away

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One of my favorite parts is the creamy avocado When I was little my grandmother would always sneak slices onto my plate and now my own family loves it here The pop of fresh lime always cheers me up and makes the whole salad taste sunny

Storage tips

Avocado Mango Salad is best eaten right after tossing as avocado browns quickly and arugula can wilt If you want to make ahead prep the dressing pine nuts and chop the mango in advance Store all the components separately and assemble just before serving If you have leftovers toss them quickly in lemon or more lime and keep covered in the fridge for up to one day

Ingredient substitutions

You can swap arugula for baby spinach or mixed greens if you want to mellow out the peppery bite Toasted almonds or walnuts are also great if you are out of pine nuts For extra punch try using a splash of orange juice in the dressing or add chopped cilantro A squeeze of lemon can replace lime in a pinch

Serving suggestions

This salad is a wonderful match with grilled chicken fish or shrimp I also love serving it with simple flatbreads or alongside quiche for a brunch spread You can bulk it up with a scoop of quinoa or chickpeas for a more filling grain bowl option

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A touch of culture

This salad brings together Mediterranean flavors earthy olive oil toasted seeds and the sweetness of honey with a tropical twist from mango My favorite part is how adaptable it is You might find a similar fresh fruit salad at a Greek or Italian summer table but the mango and honey lime sauce make it feel globally inspired and truly unique to each cook

Recipe FAQs

→ How ripe should the mango and avocado be?

Choose a mango that yields slightly to pressure for sweetness and juiciness. The avocado should also be just soft enough to slice easily, without being mushy.

→ Can I substitute arugula with other greens?

Yes, baby spinach or mixed salad greens work well if arugula’s peppery flavor is too strong.

→ What is the best way to toast pine nuts?

Spread pine nuts in a single layer on a baking sheet and roast at 350°F for 5 minutes, watching closely to prevent burning.

→ How can I store leftovers?

Keep the salad undressed in an airtight container in the fridge for up to 1 day. Add dressing just before serving.

→ Is the honey-lime dressing sweet?

Yes, but the lime provides tartness, balancing the honey for a sweet-tangy flavor.

→ Which main dishes pair well with this?

This salad makes a great side for grilled chicken, salmon, or barbecue dishes thanks to its refreshing flavors.