Wednesday, September 12, 2012

Arugula Salad w Mango, Macadamia & Avocado

I have already begun to deck my house out for fall, and made my first batch of paleo-compliant pumpkin ice cream (recipe to come!). While I'm embracing the colors and flavors of fall, I can't deny that it's still almost 80 degrees and sunny here today.
As I did my grocery shopping at Whole Foods this morning, I couldn't help but envision eating a fresh, summery salad out on the porch.

The great thing about this one is that it is easily customizable to the season; when you can't find good mangoes, I think some apple or pear would taste delicious. Walnuts or pecans would be a worthy foil to autumn and winter fruits, as this salad is all about a contrast in texture and flavor.

I think some roasted sweet potato and a little chopped, cooked bacon would also work well, and elevate the salad to hearty enough for dinner fare. Then I will have a definite excuse to still make this when fall is in full swing :)

I shared this one back in March, and made it similarly today. I'm typing out the recipe again, however, as it's not a long one and I made a couple of tweaks.
Arugula Salad with Mango, Macadamia & Avocado

large handful raw macadamia nuts
one avocado, diced
one mango, diced
1/2 medium red onion, diced
1 10 oz. bag arugula

juice of 1 lemon
2 Tbsp apple cider vinegar
1/4 cup olive oil
1 Tbsp Dijon mustard
1 tsp raw honey
large sprinkle garlic powder

Combine all salad ingredients in a large bowl. Mix dressing ingredients together with a whisk and drizzle on top. Season with salt and pepper, to taste.

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