Description
A vibrant and refreshing salad featuring juicy mangoes and crisp cucumbers, perfect for warm days.
Ingredients
Scale
- 1 Champagne Mango (peeled, seeded, and diced)
- 1 Persian Cucumber (diced)
- ¼ Red Onion (minced and let sit for 15 min)
- 3 cups Arugula
- 1 Avocado (chopped)
- ½ cup Blueberries
- ¼ cup Walnuts (toasted)
- ¼ cup Cilantro
- 2 Tablespoons Lime Juice
- 1 teaspoon Maple Syrup
- 3 Tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Cilantro (chopped)
- 1 teaspoon Garlic Powder
- A pinch Sea Salt
- A dash Freshly Cracked Black Pepper
Instructions
- Prep the Veggies: Start by washing all your produce thoroughly. Dice the Champagne mango, Persian cucumber, and chop the avocado. Place each in separate bowls to avoid a jumbled mess.
- Cut the Red Onion: Take your quarter red onion and mince it finely. Soak them in a bowl of cold water for about 15 minutes.
- Toast the Walnuts: In a skillet over medium heat, toast the walnuts until fragrant, about 5-7 minutes. Let them cool and chop roughly when done.
- Mix the Greens: In a large bowl, add the arugula as your base.
- Combine Sweet and Savory: Gently fold in the diced mango, cucumber, avocado, blueberries, and drained red onion.
- Dress It Up: Whisk together lime juice, maple syrup, olive oil, garlic powder, sea salt, and black pepper until emulsified.
- Toss the Salad: Drizzle the dressing over the salad and gently toss everything together.
- Garnish: Sprinkle the toasted walnuts and chopped fresh cilantro over the top.
- Serve: Load up your salad on a large platter or individual bowls.
- Enjoy: Dig in and share with friends!
Notes
Store dressing separately to keep salad fresh until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: salad, refreshing, mango, cucumber, vegan, summer