I made a delicious mango salad this week that I had to share.
- Arugula greens
- 1/4 cucumber sliced
- 1 shaved carrot
- 1 sliced tomato
- slivered almonds
- 1/4 pear sliced
- 1/4 mango sliced
- sliced avocado
- pre-cooked quinoa
- sprinkle of chia and hemp seeds
- drizzle olive oil & balsamic vinegar to dress the salad
These measurements are for a personal salad. You can add as much or as little of each ingredient. Finding the right balance is really a matter of personal taste. I tend to go light on the fruit because it is really an accent to the salad. A touch of sweet but good.
This is so simple and fast to make. Pack it up for lunch or enjoy it with a nice piece of fish or a grilled chicken for dinner.
*I forgot to mention in my original post that I had included a leftover quinoa meal I had from the night before (kim chi fried rice). If I have leftovers from a meal that would work well into a salad I like tossing that in there to get some added nutrition. In this case I added the grains from the quinoa, kim chi, and the veggies that were in the quinoa. It was a nice touch and kept my salad authentic. You can simply add pre-cooked quinoa to add texture and grains to your salad.