My Strawberry Mango Avocado Salad over Arugula is a refreshing tropical salad that should be enjoyed when fruits are at their peak! If you are lucky enough to live in the tropics, or live near a good farmers market or organic grocery store, this salad can be enjoyed year-round. I found fresh mangoes, ripe avocados and super sweet strawberries for sale in my local Whole Foods Market yesterday.
I’ve always loved ripe strawberries, mangoes and avocados. And eating them all together in a salad is even better. Growing up in California in my early school years, I vividly remember the abundance of local produce stands alongside the road. It seemed like you couldn’t drive down a country road without coming across several displays of local farmers’ bounty. I loved to eat strawberries, warm from the vine. My dad used to grow strawberries in his California kitchen garden. I’ve tried to grow strawberries here in my Virginia kitchen garden. Between the squirrels and the birds, getting any ripe berries is a challenge!
Mangoes and avocados are super tasty when ripe. When overripe, both tend to become mushy. Be sure to select prime specimens. You may prefer to purchase pre-cut mangoes. Their oddly-shaped pits sometimes make them difficult to cut.
The produce stockers at my local Whole Foods Market probably think I’m nuts. I always pick up the individual packages of berries and smell them. If the berries smell sweet and wonderful, I’ll select those berries for purchase. If they smell sour or just a bit past their prime, I won’t purchase them. That’s my usual berry-picking method and it’s worked well for me.
Strawberries are the stars in my Strawberry Mango Avocado Salad over Arugula. Just halve some ripe strawberries, cube some mango and avocado, slice some scallions, chop some cilantro, and toss with my Lime Cilantro Dressing. Top with some sliced green scallion tops and season with a little freshly cracked black pepper.
From the kitchen of A Food Lover’s Delight….
Strawberry Mango Avocado Salad over Arugula
2 c arugula
1 c ripe strawberries, washed, stemmed, hulled, and halved
1 c ripe mango, cut into cubes
1 c ripe avocado, cut into cubes
1/4 c sliced scallions, both whites and green tops, saving some for garnish
2 T chopped cilantro or flat parsley
1/4 c Lime Cilantro Dressing
Freshly cracked black pepper
1. Divide the arugula between two plates.
2. In a non-metallic bowl, carefully mix together the strawberries, mango, avocado, most of the scallions, and cilantro or parsley. Add the dressing and lightly combine.
3. Top the arugula with the fruit mixture.
4. Garnish with the remaining sliced scallions. Season with salt and pepper.
Serves 2 as a salad or main course.
Variations: Add some other in-season berries such as blueberries or blackberries. Sweet summertime peaches are another great addition to this salad, and can substitute for mangoes. Add papaya or pineapple cubes for an additional tropical kick.
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