Arugula, Avocado, & Mango Salad

  March 27, 2014  |    Blog>Recipes

This is the perfect recipe to whip up when you are crunched for time! It’s so fresh and delicious yet so filling too! The arugula gives it a nice spicy kick while the crema de balsamico and mango balance it with the perfect amount of sweetness.  This is super satisfying too and a great way to get protein especially if you are vegan, vegetarian, or just trying to cut back on meat.

 

Arugula, Avocado, & Mango Salad:

Arugula, Avocado, Mango Salad w_ Logo

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Added bonus? Avocados and tomato act together with their lycopene and beta carotene combo to protect your skin from the sun and help it to have a healthy glow!


And if you’re like us and always looking for new and delish ways to get some veggies–try these great veggie sides!  Spicy “Fried” Broccoli our Easy Crunchy Braised Cabbage, Colorful Detox Salad, Caramelized Cauliflower with Olive Oil and Lemon Juice, Easy Peasy Seasoned Brussel SproutsRoasted detoxifying Veggies

Arugula, Avocado, & Mango Salad

 Serves 1

 

Ingredients:

3/4 c. arugula

3/4 c. spinach

1 ounce medium avocado, sliced (about 1/5 avocado)

1/4 c. mango, sliced

1/4 c. cucumber, cubed

1/4 c. tomato, cubed

1/2 c. chick peas, rinsed and drained

2 T. crema di balsamico

pepper (optional)

 

Directions:

1)    Rinse arugula and spinach and pat it dry.

2)    Cut the avocado and mango into slices (1/8 in. thick).

3)    Rinse the cucumber and tomato and slice them into cubes.

4)    Rinse and drain chick peas.

5)    Place arugula, spinach, cucumber, tomato, and chick peas into a bowl and hand toss the ingredients so they are well mixed.

6)    Place avocado and mango slices on top.

7)    Drizzle the salad with crema di balsamico*

8)    Add ground pepper if you desire.

9)    Enjoy!

 

* Crema di Balsamico” is a reduction of balsamic vinegar and Trebbiano grape juice. Our awesome intern Morgan Deihs who is studying in Europe introduced it to us, since it’s popular there.  We can find it easily in NYC but if you can’t, you can make a balsamic reduction yourself or find a light balsamic glaze.

 

Nutrition Facts: Serves: 1, Calories Per Serving: 299; Total Fat: 7g; Protein: 10g; Carbohydrate: 54g; Fiber: 10g; Sugar: 12g; Sodium: 43mg

Arugula, Avocado, & Mango Salad
 
Author:
Serves: 1
Ingredients
  • Ingredients:
  • ¾ c. arugula
  • ¾ c. spinach
  • 1 ounce medium avocado, sliced (about ⅕ avocado)
  • ¼ c. mango, sliced
  • ¼ c. cucumber, cubed
  • ¼ c. tomato, cubed
  • ½ c. chick peas, rinsed and drained
  • 2 T. crema di balsamico
  • pepper (optional)
Instructions
  1. ) Rinse arugula and spinach and pat it dry.
  2. ) Cut the avocado and mango into slices (1/8 in. thick).
  3. ) Rinse the cucumber and tomato and slice them into cubes.
  4. ) Rinse and drain chick peas.
  5. ) Place arugula, spinach, cucumber, tomato, and chick peas into a bowl and hand toss the ingredients so they are well mixed.
  6. ) Place avocado and mango slices on top.
  7. ) Drizzle the salad with crema di balsamico*
  8. ) Add ground pepper if you desire.
  9. ) Enjoy!
Notes
* Crema di Balsamico" is a reduction of balsamic vinegar and Trebbiano grape juice. Our awesome intern Morgan Deihs who is studying in Europe introduced it to us, since it’s popular there. We can find it easily in NYC but if you can’t, you can make a balsamic reduction yourself or find a light balsamic glaze.
Nutrition Information
Serving size: 1 Serving Calories: 299 Fat: 7 g Carbohydrates: 54 g Sugar: 12 g Sodium: 43 ,g Fiber: 10 g Protein: 10 g

 

 

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