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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 4 servings The following items or measurements are not included below: champagne vinegar |
||
| Calories 261 | ||
| Calories from Fat 192 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 15mg | 0% | |
| Potassium 541mg | 15% | |
| Total Carbohydrate 19.2g | 6% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 11.3g | ||
| Protein 2.6g | 5% | |
Mango, Avocado and Arugula Salad
By: WiGal
May 19, 2008
This Ecuadorian influenced salad is from laylita.com. Enjoy!
SERVES 4 -6
Ingredients
Spicy orange vinaigrette
- 1 tablespoon champagne vinegar
- 4 tablespoons orange juice, about 1/2 orange
- 2 tablespoons lime juice, about 1/2 lime
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 2 tablespoons finely chopped cilantro
- 1 red chile or hot pepper, sliced
- salt and pepper
Salad
- 1/2 red onion, sliced
- 6 cups arugula leaves
- 1 mango, peeled and cut into long slices
- 1 avocado, peeled and sliced
- 1 tablespoon lime juice
Directions
1
Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.2
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.3
Rinse and drain the onions slices.4
Toss the arugula leaves with half of the vinaigrette.5
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.6
Serve immediately.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Greens
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Fruit
- Cuisine > South American > Ecuadorean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
Featured Reviews for This Recipe
From: ~Rita~
On Jun 30, 2008
Oh YUM! I can`t wait to have the leftovers later tonight!!! I am so disappointed that my 2 avocados that I had were bad. It would have really been great then. Do slice the onions thin. I used fresh greens from the garden. Thanks!
From: Brooke the Cook in WI
On Jun 22, 2008
Wowsers! I made as directed and boy was this one HOT salad! The pepper laden dressing is full of flavor and goes very well with the mellow flavors of the mango and avocado. Wonderful exciting salad! I did reduce the olive oil to 2 tablespoons, but kept the other amounts as stated. Made for ZWT4.
From: TexasKelly
On Sep 9, 2008
I made this awhile ago and can't beleive I forgot to review it. I followed the recipe exactly, only to make it a main dish meal, I added cooked shrimp. Hubby was a little wary of having mango in a salad, but I assured him it would taste good, and it did. We really enjoyed it, and I would definately make it again. It was different from any salad I have made before, and it was just what we were looking for when we were craving a light dinner. Thanks for posting.
From: Chef #907453
On Aug 8, 2008
I just made this salad for lunch. It was great. I picked the arugala fresh from my garden and picked a mango fresh from the tree in my back yard, as well as the avacado. I was lucky that all the fruits were in season at the same time. I will defintely make it again.
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