Meatless Monday - Mango Avocado Salad
Warmer weather calls for salads. This one is extra refreshing and delicious with a little bit of spice.
1/4 cup each sliced almonds and pepitas (pumpkin seed)
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Mango Avocado Salad |
1/4 cup each sliced almonds and pepitas (pumpkin seed)
1/2 tsp cumin
1/4 tsp cayanne pepper
6 oz arugula
2 avocados diced
2 mangos diced
1 lemon
olive oil
salt
good quality, hot mustard (we prefer Coleman's or a nice hot grainy mustard like Lusty Monk)
1/4 cup cilantro leaves
Mix nuts and spices together in a pie plate, toast at 350 degrees for 10 minutes.
Squeeze lemon and toss avocado in lemon juice, reserve juice.
Toss cooled nuts with arugula, mango, and avocados
Mix lemon juice, olive oil, salt and mustard to taste. Pour over salad and toss.
Sprinkle cilantro leaves on top.
Check out the gallery page - Future Relics Gallery by Lori Buff
Silly girl you should show more of the gorgeous bowl !!
ReplyDeleteGarden & Be Well, XO Tara
That is a gorgeous bowl, I wish I knew the name of the artist that made it, it was purchased at a festival many years ago.
Deleteyum. i am a big fan of arugula. i never used to care for fruit in salads until fairly recently, now i love the combination. especially with a handful of nuts thrown in.
ReplyDeleteSeeds and nuts add great flavor and texture to salads.
DeleteSounds delicious, I love grainy mustard too.
ReplyDeleteYou should try Lusty Monk Linda.
DeleteI have tons of lettuce coming out of the garden right now and this will be so good!
ReplyDeleteFresh lettuce would make it even more delicious.
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