Mango Arugula Salad Recipe
This vibrant Mango Arugula Salad combines juicy mango, peppery rocket, creamy avocado, crisp cucumber, feta, and crunchy pumpkin seeds with a zesty lime dressing. Fresh, colourful, and easy to prepare, it is perfect for healthy lunches, light dinners, picnics, and summer gatherings.
Equipment
- 1 Large Salad Bowl –
- 1 Sharp Chef’s Knife
- 1 Small Mixing Bowl
- 1 Whisk or Fork:
- 1 Small frying pan
- 1 Salad Servers:
Ingredients
- 150 g Fresh Rocket Arugula
- 500 g Ripe Mangoes - Peeled and Diced
- 150 g Ripe Avocado - Diced
- 200 g Cucumber - Thinly Sliced
- 60 g Red Onion - Thinly Sliced
- 100 g Feta Cheese - Crumbled
- 40 g Pumpkin Seeds
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoons Fresh Lime Juice
- 1½ Tablespoons Honey
- ½ Teaspoon Fine Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Instructions
Step 1: Prepare The Mango
- - Peel the mangoes carefully and cut the flesh away from the stone.
- - Dice the mango into bite-sized pieces.
- - Keep the pieces reasonably large so they hold their shape when tossed.
Step 2: Prepare The Rocket
- - Place the rocket in a colander and rinse thoroughly under cool running water.
- - Drain well and gently pat dry with a clean kitchen towel or use a salad spinner.
- - Ensure the leaves are dry to prevent excess water from diluting the dressing.
Step 3: Prepare The Vegetables
- - Slice the cucumber thinly.
- - Cut the red onion into very fine slices.
- - Dice the avocado just before assembling the salad to minimise browning.
Step 4: Toast The Pumpkin Seeds
- - Place the pumpkin seeds in a dry frying pan over medium-low heat.
- - Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant.
- - Remove from the heat and allow them to cool.
Step 5: Make The Dressing
- - Add the olive oil, fresh lime juice, honey, salt and black pepper to a small mixing bowl.
- - Whisk vigorously until the dressing is smooth and lightly emulsified.
- - Taste and adjust the seasoning if necessary.
Step 6: Build The Salad
- - Add the rocket, mango, cucumber, red onion and avocado to a large salad bowl.
- - Scatter most of the crumbled feta and pumpkin seeds over the ingredients.
- - Reserve a little feta and pumpkin seeds for garnishing.
Step 7: Dress Gently
- - Drizzle the dressing evenly over the salad ingredients.
- - Use salad servers to gently fold and toss the salad from the bottom upwards.
- - Avoid aggressive mixing, as the ripe mango and avocado can break apart.
Step 8: Finish And Serve
- - Scatter the remaining feta and toasted pumpkin seeds over the salad.
- - Taste and adjust the seasoning if necessary.
- - Serve the Mango Arugula Salad immediately for the freshest flavour and texture.
Notes
- 🥭 Choose Ripe Mangoes: Use mangoes that are sweet and ripe but still firm enough to hold their shape when diced.
- 🌿 Keep the Rocket Fresh: Wash and dry the rocket thoroughly before assembling the salad to prevent excess water from diluting the dressing.
- 🥑 Add Avocado Last: Dice the avocado just before serving and toss gently to prevent browning and bruising.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the dressing a brighter, more refreshing flavour.
- 🥗 Dress Just Before Serving: Add the dressing shortly before serving to keep the rocket crisp and fresh.
- 🎃 Toast The Pumpkin Seeds: Lightly toasting the seeds brings out their nutty flavour and gives the salad extra crunch.
- 🧀 Adjust The Salt: Feta is naturally salty, so taste the salad before adding additional salt.
- 🌶️ Customise the Flavour: Add fresh chilli flakes for heat or fresh mint and coriander for extra freshness.
- 🧊 For Make-Ahead Preparation: Keep the salad components and dressing separate in the refrigerator, then combine just before serving.
- 🌈 Serve Fresh: For the best flavour, colour and texture, enjoy the Mango Arugula Salad immediately after dressing.