food comas

Tori actually found and suggested this recipe and we incorporated it into our dinner feast to really maximize the healthy veggie factor of our meal. The salad is pretty simple but I think the combination of mango and avocado is severely underestimated. Jen and I actually made Mango Pomegranate Guacamole before and it was a huge hit! That also means adding some pomegranate or other zesty fruit would definitely work in this salad. Check out Mango Salsa and Cajun Chicken with Pineapple and Mango Salsa for another mango-based recipe ideas! We served this salad with some chicken, but I think it would also complement Tequila-Lime Shrimp Tacos superbly.

Mango Arugula and Avocado Salad (courtesy of kblog)
Yield: 4 servings

Ingredients:

• 1 mango, cubed
• 1 avocado, cubed
• 3-5 cups fresh arugula
• macadamia nuts (we substituted a mix of hazelnuts, pistachios and almonds); roasted would be preferred but fresh ones work too
• optional: pomegranate seeds, diced apples, onions, pineapple, etc

For the dressing:

• 1/4 cup lemon juice (I used the juice of 2 limes because that is what I had on-hand)
• 2 tbsp apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 1 tsp agave syrup
• pepper
• dash garlic powder

Directions:

Combine all the salad ingredients and all dressing ingredients and mix to your liking. Some people like to mix the dressing in with avocado/mango combo and then pour over the greens to prevent the arugula from getting soggy. Others like to mix it all up (that’s what I did), so feel free to go nuts here! And enjoy! 🙂