This Mango Avocado Salad couldn’t be an easier or more delicious. Add slices of avocado and macadamia nuts to a bed of arugula salad, drizzle with dressing, and voila!
While on vacation in California, we went to the Dole headquarters. While there, we sampled some of the salad mixes. When you purchase a bag of Dole lettuce, there is a suggested pairing printed on the bag. The arugula with mangoes, avocados, and macadamia nuts was a stand-out pairing for everyone. I ended up making my own recipe for the dressing when I recreated it at home. I was rifling through the bags of arugula in my grocery store looking for this particular pairing, but my store only had bags with a different pairing printed on the bag (the dressing recipe is also included on each bag), so I came home and made my own. I must have looked nuts to passersby… crazy woman rummaging through bags of salad. This salad will be making many appearances on my table, I can guarantee.
Ingredients //
- 1 bag Dole arugula
- 1 avocado
- 1 mango
- 1/3 cup macadamia nuts
Pineapple Cilantro Dressing:
- 2 tbsp cilantro
- 2 tbsp pineapple juice
- 1 tbsp honey
- 4 tsp apple cider vinegar
- 1/4 cup olive oil
- 1/4 tsp chipotle chili powder
How To Make // The Steps
Step 1: Make the dressing by blending all of the dressing ingredients in a blender. Season with salt and pepper to taste.
Step 2: Dress arugula with dressing. I like to lightly dress the greens and serve more dressing on the side.
Step 3: Add slices of avocado, mango, and macadamia nuts. Drizzle with more dressing. Season with salt and pepper.
Step 4: I like to have a few slices of toasted whole-grain bread on the side. I spread the avocado on the toast and sprinkle it with sea salt. Heaven, so, so good.
FAQs //
If you have already added the avocado, squirt some lemon juice; that should prevent browning.
I have grown to love arugula, I used to think the same way you do. The baby arugula does not seem to be as strong, it is a good place to start. And the mango does counterbalance that peppery taste.
Look for avocados that are dark green but not completely black. Give them a gentle squeeze. It should neither be solid nor should it be mushy. Check the stem at the top of the avocado. If it comes off easily and is green underneath, it’s good to eat. One last thing, smell it. It should be slightly sweet. If it’s sour, put it down.
How To Store Mango Avocado Salad //
If you don’t think you’ll finish the salad in one sitting, avoid putting the dressing on everything. You can store the dressing in a separate container. For the salad, put it in an airtight container and store in the fridge for up to three days.
Other Salad Recipes You Might Like To Try:
Mango and Arugula Salad
Ingredients
- 1 bag Dole arugula
- 1 avocado
- 1 mango
- 1/3 cup macadamia nuts
Pineapple Cilantro Dressing:
- 2 Tablespoons cilantro
- 2 Tablespoons pineapple juice
- 1 Tablespoons honey
- 4 teaspoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon chipotle chili powder
Instructions
- Make the dressing by blending all of the dressing ingredients in a blender. Season with salt and pepper to taste.
- Dress arugula with dressing. I like to lightly dress the greens, and serve more dressing on the side. I do not like too much dressing on my salad.
- Add slices of avocado, mango, and macadamia nuts. Drizzle with more dressing. Season with salt and pepper.
- I like to have a few slices of toasted whole grain bread on the side. I spread the avocado on the toast and sprinkle it with sea salt. Heaven, so, so good.
