Arugula, Mango and Avocado Salad with Champagne Vinaigrette

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

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

Serves: 4 Save

Ingredients (10)

  • 5 ounce arugula
  • 1 ripe mango, sliced
  • 1 ripe avocado, sliced
  • 1 red onion, cut into rings
  • 2 tablespoon 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

Directions

  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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