arugula mango avocado salad

Tender, firm, bitter, sweet, and creamy with a nice big crunch, this salad has it all. It’s perfect with meat or fish, especially pork, lamb, or salmon. If a perfectly ripe mango is not available, you can substitute an orange—or even better, a blood orange. Though the texture of the citrus may be juicy rather than creamy, it makes for a brightly flavored, colorful solution.

Serves 10

Ingredients:

2 tablespoons Champagne vinegar
1 2/3 teaspoon fresh lemon juice
2 shallots, minced
3 teaspoons Dijon mustard
1/3 teaspoon sugar
1 1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
10 cups baby arugula (about 10 ounces)
2 large ripe mangos, halved, peeled, and cut into 1-inch strips
3 ripe avocados, halved, pitted, peeled, and thinly sliced
3/4 medium red onion, thinly sliced

Directions:

1. To make the vinaigrette: in a bowl, whisk together the vinegar, lemon juice, shallot, mustard, and sugar. Slowly pour in the olive oil, whisking constantly until the dressing is well blended. Season with salt and pepper.

2. In a salad bowl, combine the arugula, mango, avocados, and onion and toss gently to distribute. Just before serving, add about half of the vinaigrette and toss gently to coat. Add more vinaigrette a little at a time just to coat, if needed. (Store any remaining vinaigrette tightly covered in the refrigerator for up to 1 month.) Serve immediately.

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013).