Recipe: Arugula Salad with Mangos and Avocados

by Jovanna Acevedo Quesada

SaladGreens alone are always yummy, but you can add so many other ingredients and flavors to make a salad stand out with its own character.

This arugula salad has zero problems standing and holding its own.

The ingredients form tasty natural contrasts and the flavors complement subtly, creating an exquisite concoction you can serve during an elegant meal or bring along as a festive addition to an informal buffet.

Arugala Salad with Mangos and Avocados

Prep time: 10 minutes | Total time: 15 minutes | Yield: 8 servings


• 6 cups arugula leaves
• 1 mango, peeled and cut into long slices
• 1 avocado, peeled and sliced
• 1/2 red onion, sliced
• 1/4 cup walnut pieces
• 1 tablespoon lime juice

Spicy orange vinaigrette
• 1 tablespoon fruit vinegar
• 4 tablespoons orange juice
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 1/2 teaspoon cumin
• 2 tablespoons finely chopped cilantro
• 1 red chili or hot pepper, sliced (or 1/2 sweet red pepper, sliced)
• Salt and pepper


Cover the onion slices with warm water. Add a dash of salt and 1 tablespoon lime juice. Allow to soak for 10 minutes. Drain.

In a jar, combine all the ingredients for the vinaigrette. Cover the jar tightly and shake until well mixed.

Combine the arugala leaves and half of the vinaigrette in a self-closing plastic bag. Shake well. Transfer to a salad bowl. Add with the mango and avocado slice. Top with the red onions and walnut pieces. Drizzle with the remaining vinaigrette. Serve with cilantro-tequila chicken.

Cook's Note

While arugala does spice up your salad, its bite might be too much for certain family members. You can tone it down with a bunch of mixed baby greens or substituting water cress or spinach.

How do you do whip up your arugula salad? What fun ingredients do you add to the mix?