I know. Every time I post a salad recipe I usually go on about how much I love salads. So I won’t go on and on about that here. Other than to say I love this light and refreshing salad — at any time, but especially during holidays when we generally have lots of heavier, richer dishes.
As always, turn this into a meal by adding grilled chicken breast or salmon, or just enjoy it as it is. And again, as always, if you don’t love mango or strawberries or avocado, switch it up with blueberries, raspberries, or other fruits and vegetables you like.
- 60 grams / 2 oz slivered almonds (1/2 cup)
- 4 cups arugula (142 grams / 5 oz)
- 380 grams / 10 oz. strawberries, hulled and sliced (2 cups)
- 1/2 small red onion, peeled and thinly sliced
- 2 small mangoes, peeled, cut off the pit and cubed
- 2 small avocados, peeled and cubed
Lime Vinaigrette Ingredients
- 6 Tbsp. olive oil
- 5 Tbsp. fresh lime juice
- 2 Tbsp. honey
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 small garlic clove, crushed
Preheat the oven to 400°F /205°C. Spread the almonds out on a baking sheet and toast for 10-15 minutes, until golden brown. Set aside to cool.
Dressing: Place the olive oil, lime juice, honey, garlic, salt and pepper in a bowl and whisk together.
Arrange all of the arugula on a platter, then arrange the strawberries, mango, avocado, sliced onion and almonds around the platter. Drizzle about half of the dressing over the salad, and have the extra dressing available so people can add more if they’d like. Alternatively, combine all of the salad ingredients in a large serving bowl, toss with approximately half of the dressing, adding more if necessary.