Avocados are not just for guacamole.
Toss them in salads, chop them for salsa, slice into fries to dip in egg white and roll in panko, or apparently add them to Panna cotta (I’ll have to try that one before I recommend it . . .) Not only are they versatile but they have health benefits galore. They are high in potassium, B Vitamins, Vitamins E and K and can help lower cholesterol and fight cancer. Life is good when you slice into one and find that perfect greenish, well, avocadocoloured flesh. Alyssa from Everyday Maven recently shared a tip for how to pick a perfect one: “Pop off that little stem at the top and it indicates the condition of the flesh. So, when you pop it off, if you see all green, you are good to go. A brownish indicates that the flesh is already spoiling.”
This is an easy summer salad that has just the right contrast of flavours and textures. With only four main ingredients, it’s quick to prepare. Be sure to use arugula for its spicy flavour. And by the way, make a double quantity of the vinaigrette while you’re at it. I’ve used it on other salads and even as a marinade for shrimp and prawns.
- 6 cups arugula leaves
- 1 mango, peeled and sliced
- 1 avocado, peeled and sliced
- ½ red onion, sliced or chopped finely
- 1 tbsp lime juice
- 1 tbsp champagne vinegar
- 1/4 cup orange juice (about ½ large orange, squeezed)
- 2 tbsp lime juice (about ½ lime squeezed)
- 1/4 cup extra virgin olive oil
- 2 tbsp finely chopped cilantro
- 1/2 Thai red pepper, very finely chopped or 1 tsp. dried chili flakes
- salt and pepper to taste
Sprinkle the avocado with lime juice to prevent browning.
Combine the vinaigrette ingredients in a jar, shake well to combine.
Place the arugula leaves in a salad bowl and toss with half the vinaigrette. Add the mango, avocado and red onion. Drizzle the remaining dressing on top. Serve immediately.