Salsas & sides · CRESPO KITCHEN

Mango Arugula Beet Salad

Mango and roasted beets with walnuts and toasted coconut.

Fresh mango

Dish photograph: Mango Arugula Beet Salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 cup arugula
1 large mango, peeled and diced
4 small beets, roasted, peeled and diced
3 Tbsp. walnuts
1 Tbsp. toasted coconut flakes
2 tbsp. almond oil
Juice of 1 large lemon
Sea salt and pepper, to taste

Method

Arrange arugula, mango and beets on a plate or in a salad bowl.
Whisk almond oil and lemon juice with salt and pepper, then drizzle over the salad.
Finish with walnuts and toasted coconut and serve promptly.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Recipe courtesy of Amie Valpone, The Healthy Apple