Description
This Mango Arugula Avocado Salad is fresh, bright and satisfying. It’s completely AIP, paleo and vegan, and the perfect side for all your Summer BBQ dishes.
Ingredients
Scale
Salad
- 6 cups arugula leaves
- 1 mango, peeled and cut into long thin slices
- 1 just ripe avocado, peeled and cubed
- 1/2 small red onion, thinly sliced
- 1 TBSP lime juice
- 3/4 cup warm water
- dash of salt
Vinaigrette
- 1 TBSP fresh ginger, grated
- 1 clove garlic, minced
- 3 TBSP fresh lime juice (about 1–2 small limes)
- 3 TBSP olive oil
- 1/4 cup cilantro, finely chopped
- 1/2 tsp salt
Instructions
- Prep/slice/ chop all ingredients, separating those for salad and those for vinaigrette.
- Place sliced red onions in a small bowl. Add the warm water with a dash of salt and 1 TBSP lime juice. Let soak for about 10 minutes.
- After 10 minutes, drain the onion slices.
- In a salad bowl, combine arugula, mango, avocado and macerated red onion slices.
- To make your vinaigrette, combine all the ingredients in a small jar/bottle. Cover and shake until the ingredients are well mixed.
- Dress salad and serve immediately.
- Prep Time: 15 minutes