Mango, Arugula, Avocado Salad
With mustard vinaigrette, this salad will satisfy your craving for spicy, salty, umami, sweet, and bitter — Yep, it has all five types of taste buds covered! Also, it’s super easy to make.
Prep time: about 20 minutes (I chop very slowly)
For the Salad:
8 cups of arugula leaves, cut in half (make sure they are cleaned well!)
1-2 cups of parsley, loosely chopped
(feel free to also add your favorite greens. Kale would probably be good, but I don’t have access to it in China. I’d stray away from Romaine or Butter lettuce. You want more of the stringy type leaves, or maybe even fennel, chopped.)
2-3 whole mangoes, sliced in long strips (again, up to you. Shave the skin off first, and then just cut straight into the middle.)
2-3 avocados, diced
5-6 shallots, sliced thinly
1 lime or 1/3 cup lime juice
2 Thai chillis, deseeded and then sliced thinly (tiny red ones)
For the Dressing:
1/2 cup of olive oil
2 Tbsps of dijon mustard (I prefer the one with seeds)
1 Tbsp of honey (not syrup. Don’t substitute it!)
1 lemon or 1/3 cup lemon juice
1-2 Thai chillis, deseeded and chopped
salt and pepper to taste
Soak sliced shallots in lime juice for about 10 minutes.
In a large bowl, mix all greens, mangoes, and avocadoes.
In a blender chopper, blend all ingredients for dressing. Blend for a couple of seconds, just to make sure the ingredients mix well together. Make sure no big chunks of chilli are left, other wise your mouth will be in for a surprise.
Pour over dressing and shallots, and mix. Ready to serve!