Lick the Salad Plate Clean

  • Yield 4 servings

Slices of mango, avocado and red onion grace the top of this salad.

Jessica Merchant


5 ounces arugula
1 ripe mango, sliced
1 ripe avocado, sliced
1 red onion, cut into rings
2 tablespoons toasted pine nuts
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1/2 cup orange juice
Finely grated rind of 1 orange
1 pinch cayenne pepper


  1. Place arugula on 4 plates. Alternate slices of mango and avocado on top. Place onion rings on fruit and top with pine nuts.
  2. Place vinegar, olive oil, juice, zest and pepper in jar with a lid. Shake until emulsified. Pour dressing over salad.



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