Yield
4 Servings
Preparation time
15 minutes
Ingredients
2 fresh mangos (cubed)
1⁄4 cup olive oil
1 handful cilantro
1 lime (juiced)
3 tablespoons honey
3 tablespoons minced red onion
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 large avocado (sliced)
1 pint cherry tomatoes (halved)
7 ounces arugula
Instructions
With a blender, immersion blender, or food processor, puree ¼ cup of the cubed mango along with olive oil, cilantro, lime, honey, red onion, salt, and pepper for dressing and set aside. Make a bed of arugula and layer remaining salad ingredients on top. Drizzle with dressing and serve.
Notes
Per serving: 391 calories, 21 grams fat (4 grams saturated fat), 0 milligrams cholesterol, 174 milligrams sodium, 55 grams total carbohydrates, 12 grams fiber, 6 grams protein.
