Avocado Mango Salad with Arugula, Pine Nuts and Honey Lime Dressing is everything you want in a salad. It’s healthy, refreshing, colorful and really easy to make. A perfect one Summer salad to bring to picnics, potlucks, and cookouts. It fits well as a garnish with all grilled meats and main dishes. Or do it for Lunch or as healthy snack.
Avocado Mango Salad – healthy summer salad
If you are looking for an easy salad recipe that you can make not only in summer, but all year round, With just a few ingredients, you’ll love this vibrant and colorful salad. Peeled mango chunks and avocado slices are tossed in a homemade honey-lime salad dressing along with arugula, sliced red onions and toasted pine nuts. This beautiful and A healthy salad only takes 15 minutes – a perfect choice for busy weeknights. At the same time, the bright orange color of the mango and toasted pine nuts make for a beautiful presentation—a great salad for special occasions when you want to impress your guests. Share this summer salad with your friends Picnics, potlucks, cookoutsand other summer festivals.
Why you will love it
- Easy to do. The recipe contains only 5 main ingredients (mango, avocado, arugula, pine nuts and red onion). The salad dressing consists of only 3 ingredients (honey, lime juice and olive oil). Simplicity at its best!
- Very nutritious. Mango is an excellent source of vitamin C. Arugula is high in vitamins A, C, and K and is a great source of calcium, potassium, and folic acid. Avocado is a superfruit. This salad is high in fiber and low in calories.
- Turn it into dinner by adding your favorite protein. Avocado Mango Salad can easily be turned into a complete meal by adding cooked shrimp, salmon or chicken. Grilled or pan-fried shrimp (like this delicious Cilantro Lime Honey Shrimp) work especially well. Or add shredded rotisserie chicken or cooked skinless boneless chicken thighs (thinly sliced).
Avocado Mango Salad
Avocado Mango Salad with Arugula, Pine Nuts and Honey Lime Dressing is everything you want in a salad. It’s healthy, refreshing, colorful and really easy to make. A perfect summer salad to bring to picnics, potlucks, and cookouts. It fits well as a garnish with all grilled meats and main dishes. Or do it for Lunch or as healthy snack.
- 3 tablespoon freshly squeezed lime juice
- ¼ Cup Extra virgin olive oil
- 2 tablespoon Honey
- salt and pepper taste good
- 5 oz arugula
- 1 mango ripe, peeled, stoned, diced into bite-sized pieces
- 1 avocado peeled, cored and diced
- ¼ Cup Red onions thinly sliced
- ⅓ Cup pine nuts toasted
In a medium-high bowl or mason jar, combine lime juice, olive oil, and honey. Whisk with a fork until emulsified.
In a large serving bowl, combine arugula, diced mango, diced avocado, and red onion.
Drizzle with the salad dressing (you don’t have to use all of it) and toss to combine. Top with pine nuts. Season with salt and pepper to taste.
How to roast pine nuts.
Preheat oven to 350 F. Spread pine nuts on a baking sheet in a single layer and toast in the oven until a rich golden color, about 5 minutes. Always watch the nuts as they burn very quickly.
The nutritional information on this website is an estimate only and is provided for your convenience and courtesy only. The accuracy of the nutritional information for any recipes on this site is not guaranteed. It should not be used as a substitute for the advice of a professional nutritionist.
- Only use ripe mangoes. Cut the mango into bite-sized pieces so you get that delicious, rich, sweet flavor in every bite!
- Use your favorite veggies or a mix: Arugula, spinach, mixed leafy greens, etc.
- Briefly toast the pine nuts in the oven (about 5 minutes in preheated oven at 350 F). The pine nuts should turn a rich golden color. Watch the nuts carefully as they burn quickly.
- What can you use instead of pine nuts? Pine nuts are usually expensive and sometimes hard to find. Roasted pumpkin seeds (pepitas) are a great substitute for pine nuts!
- Add the last sliced avocado - Add it to the salad just before serving to avoid browning.
- Add salad dressing just before serving so that arugula leaves do not wilt.
When is mango season?
Even if the mango season is technically running from May to Septemberyou can usually find imported mangoes in many grocery stores all year round. I definitely made mango salads for Thanksgiving and Christmas! Although it is considered a summer fruit, it can actually be found at any time of the year.
How can you tell if a mango is ripe?
- Skin color. The mango is ripe when the outer skin is mostly orange or red with only a few spots of green (or no green at all).
- Texture. If you press the skin, ripe mango should give a little. If the skin is too soft, the mango could be too mushy and overripe.
- unripe mango will be green or most of the skin would be green with only a patch of orange or red. Unripe mango has a sour taste and is harder to cut than ripe mango. Allow the mango to ripen before using.
Do you peel mango skin?
Mango skin has a tough texture and a slightly bitter taste. It's not really tasty and also contains some compounds that can cause allergic reactions. I always peel mangoes with a vegetable peeler. Mango simply tastes better and looks better peeled.
How can you tell if an avocado is ripe?
- A ripe avocado should yield a little with slight pressure. It shouldn't be too soft - nobody likes overripe avocados that turn to pulp.
- An unripe avocado doesn't give in and feels almost like a rock when pressed lightly. It will be really difficult to cut and remove the pit.
The salad can be kept in the refrigerator for 2 days. It is best to refrigerate the salad and dressing separately.
What to serve with mango avocado salad?
One of the easiest ways to dress up this salad is to add pre-cooked shrimp, cooked rotisserie chicken, or even sliced cooked strips of steak. Mango and avocado salad also goes great with grilled meats and seafood. Here are some other ideas:
Other Healthy Salads You Might Like
If you want other salad recipes that look just as pretty as this Mango Avocado Salad but with different ingredients, here are my favorites: