Lick the Salad Plate Clean

Jessica Merchant
  • Yield: 4 servings


5ounces arugula
1-- ripe mango, sliced
1-- ripe avocado, sliced
1-- red onion, cut into rings
2tablespoons toasted pine nuts
1/4cup champagne vinegar
1/4cup extra-virgin olive oil
1/2cup orange juice
-- Finely grated rind of 1 orange
1pinch cayenne pepper


  1. Place arugula on 4 plates. Alternate slices of mango and avocado on top. Place onion rings on fruit and top with pine nuts.
  2. Place vinegar, olive oil, juice, zest and pepper in jar with a lid. Shake until emulsified. Pour dressing over salad.

Nutritional Info *per serving

  • Calories 278
  • Fat 22g
  • Cholesterol 6mg
  • Sodium 16mg
  • Carbohydrate 20g
  • Fiber 4g
  • Protein 3g