Soups & Salads

Arugula and Mango Salad

Arugula and Mango Salad

Mangoes….also known as “King Of Fruits” adorns the markets with the onset of summers in India. Flavorsome and nutritious…this luscious and exotic fruit can be enjoyed as it is or processed into a host of edible forms ranging from welcome drinks to desserts. What really intrigued me was when my mother-in-law introduced me to this gorgeous salad with none other than the prized Alphonso mangoes at its heart…

Apart from a vibrant palate of colors making it a true visual delight…. The contrasting textures of the main ingredients i.e. crisp Arugula and tender Mangoes literally feel like an enigma in your mouth… and to further add as if these weren’t enough to overwhelm you… the heavenly flavors and aromas are nothing short of ethereal and sure to keep you wanting more.

Those trying this recipe… I would like to share a few suggestions from experience….Please try and get hold of the best quality ingredients, add the dressing just before serving to ensure freshness and above all…serve chilled to experience authentic flavors. Thinly sliced mangoes are preferred as they not only enhance the culinary experience but are also a beautiful sight. Most nutritionists recommend consumption of fresh seasonal fruits of which Mango is most often the topper. It’s flushed with an abundance of vitamins, a rich source of antioxidants and also high in fiber. So all the weight watchers this salad can be your elixir for that sculpted body…

Please do share your feedback..


Course Salad
Servings 4 persons
Prep time 10 min.
Cook time Nil

Ingredients for the Arugula and Mango Salad
(1 cup = 200 ml, 1 tbsp = 15 ml)

A handful Arugula leaves (can use mixed salad leaves too)
1 no. Medium sized red onion thinly sliced
¼ the cup Thinly sliced almonds with skin
2 nos. Alphonso mango thinly sliced

Ingredients for the Dressing

3 tbsp Olive oil
2 tbsp Red wine vinegar
½ – 1 tbsp Honey (Depends on the sweetness you like)
1 no. Clove garlic minced
3 – 4 Mint leaves chopped finely
3 – 4 Basil leaves chopped finely
Salt to taste
Pepper to taste

 Instructions for the salad

1. Wash and dry the salad leaves.
2. Dry roast the almond slices in a pan until crisp.
3. Layer the salad as follows: Leaves – then sliced onions – sliced mangoes – roasted almonds.
4. Chill in the refrigerator for some time.

Instructions for the dressing:
Mix all ingredients for the dressing and keep to chill. You can adjust the quantities as per your taste.

Assemble and Serve:
Just before serving drizzle the dressing over the salad evenly. Serve chilled.You can substitute arugula with baby spinach leaves too.

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