Description
Creamy avocado, juicy mango, peppery arugula, and crunchy toasted pine nuts come together in this irresistible bowl of goodness. A zesty-sweet honey-lime dressing ties it all together, balancing sweet, tart, and savory in every bite.
Ingredients
For the Salad:
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2 ripe avocados, sliced or diced
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1 large mango, peeled and diced
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4 cups fresh arugula (or baby spinach if preferred)
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¼ red onion, thinly sliced
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â…“ cup toasted pine nuts
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Salt and black pepper, to taste
For the Dressing:
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2 tablespoons olive oil
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1 tablespoon fresh lime juice
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1 tablespoon honey
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
Instructions
Step 1: Make the dressing
In a small bowl or mason jar, combine:
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Olive oil
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Lime juice
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Honey
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Dijon mustard
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Salt and pepper
Whisk until fully emulsified or, if using a jar, shake vigorously for 20–30 seconds until well blended.
The mustard acts as an emulsifier, giving the dressing a silky consistency that clings beautifully to every ingredient.
Chef’s Tip: Taste and adjust the balance — more lime juice for brightness, more honey for sweetness.
Step 2: Prepare the salad base
In a large salad bowl or on a serving platter, arrange the fresh arugula as the base.
Scatter over the sliced avocado, diced mango, and thinly sliced red onion.
Chef’s Tip: Use avocados that are ripe but not mushy — they should yield slightly when pressed but hold their shape when sliced.
Step 3: Toast the pine nuts (if not pre-toasted)
In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, shaking the pan frequently, until golden and fragrant.
Be careful — pine nuts can go from golden to burnt very quickly!
Remove from heat and let cool slightly.
Step 4: Dress and toss
Drizzle the honey-lime dressing over the salad just before serving. Use tongs or clean hands to gently toss everything together.
Add salt and pepper to taste, then sprinkle toasted pine nuts on top for crunch.
Serve immediately for the best texture and flavor — the avocado stays fresh and the arugula remains crisp.
Notes
Ripeness matters: Choose mangoes and avocados that are ripe but firm. Overripe fruits can get mushy and overpower the texture.
Red onion soak: If raw red onion is too strong, soak slices in cold water for 10 minutes before using — it mellows the flavor.
Dress right before serving: This salad is best enjoyed fresh. Dress and toss it only when ready to serve to avoid soggy greens.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 270 kcal
- Sodium: 95mg
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g