I really enjoy creative time in the kitchen. I am a cook who cannot handle preparing the same meals again and again. If I can play with ingredients, combine spices in a different way, or find a really great fresh ingredient, I am inspired, and I have a lot of fun elevating that ingredient to something great, interesting and tasty.
This salad came about as I tried to figure out a salad that would go with enchiladas. All of the restaurants we frequent make pretty boring salads to accompany tex-med style cuisine: lots of iceberg lettuce, chopped tomatoes, and ranch dressing. So, I went to the grocery store for inspiration, and found a couple of ripe mangoes, even though they weren't in season.
We really like arugula based salads, and it really pairs well with a sweet fruit topping. So, arugula went into the cart, along with my mangoes, then I used pico de gallo as inspiration for the rest of the salsa. Red peppers, red onion and cilantro were added to the cart, and I was off to put the salad together.
This salad is fantastic, because the salsa can be used on its own as a nice accompaniment to chicken tacos, or fajitas. The salsa can be made ahead of time, and then added to the dressed greens closer to serving time, saving you time if you are entertaining, or taking the dish to an event.
- 2 ripe mangoes
- 1 red bell pepper
- 1/2 small red onion
- 1 bunch of cilantro
- 1/2 tsp Himalayan Pink Salt
- 2 tbsp extra virgin olive oil
- 1 bag of Organic Baby Arugula
Begin by finely chopping the onion, red bell pepper, and cilantro. Cut the mango into chunks, removing the peel and seed. The mango chunks should be about 1/2 inch square, but size isn't crucial.
In a small bowl, add in the chopped cilantro, red onion, mango, and red pepper. Toss to combine, and set aside, or cover and refrigerate.
In a large bowl, add the arugula, salt and olive oil. Toss to dress the salad.
Add the mango salsa to the top of the salad greens and toss to combine.