Avocado, Mango & Arugula Salad

By Letha_McWey

Very tasty salad. Be ready to serve quickly when you add dressing.

Ingredients

• Dressing:
• 4 tsp Red Wine Vinegar
• 2 tsp Orange Juice (fresh squeezed)
• 2 tsp Orange Zest
• 6 TBLS Olive Oil
• Salt/Pepper to taste
• Salad:
• 1 Avocado (ripe)
• 1 Mango (ripe)
• 1/2 C Red Onion (thinly sliced)
• 6 C Arugula (stemmed, can substitute baby spinach)
• 2 TBLS Roasted, toasted Pumpkin Seeds

Details

Servings 6

Preparation

Step 1

Dressing:
Combine vinegar, orange juice, and 1 tsp orange zest, & 1/8 tsp salt in small bowl. Whisk well. Gradually add olive oil. (The dressing can be made 1 day ahead: cover and refrigerate. Bring to room temperature and whisk it well before using.
Salad:
Peel, pit and cut into 1/2" cubes avocado and mango set aside in separate bowls. Pour 1/2 the salad dressing into large bowl add avocado, mango and red onion. Toss gently, being careful not to crush the diced avocado. Add arugula and remaining dressing and toss gently again. Taste and season as needed.
To Serve:
Divide salad among 6 salad plates. Garnish each serving with 1 tsp of pumpkin seeds and a sprinkle of orange zest. Serve IMMEDIATELY.