Wednesday, September 12, 2012
Arugula Salad w Mango, Macadamia & Avocado
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.