Description
A vibrant salad that captures the essence of summer with juicy mango, crisp cucumber, and creamy avocado.
Ingredients
Scale
- 1 champagne mango (peeled, seeded, and diced)
- 1 Persian cucumber (diced)
- ¼ red onion (minced and let sit for 15 minutes)
- 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 of sea salt
- A dash of freshly cracked black pepper
Instructions
- Make the Vinaigrette: In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, garlic powder, sea salt, and black pepper until well combined.
- Prepare the Salad Base: In a large bowl, add the diced mango, cucumber, minced red onion (after letting it sit for 15 minutes), arugula, avocado, blueberries, walnuts, and cilantro.
- Combine & Toss: Drizzle the prepared vinaigrette over the salad ingredients and toss gently to combine, ensuring all components are coated.
- Serve Fresh: Plate the salad and enjoy immediately for the best flavor and freshness.
Notes
To elevate your presentation, serve on a large platter. Paired with grilled shrimp or chicken for a heartier meal, or alongside light soup for lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: salad, mango salad, refreshing salad, vegan recipe, healthy salad