Is it summer yet? No? Well, just because the calendar still says spring doesn’t mean my lunch bowl has to. I plan to drag this summer out as long as I can, any way I can. So, I thought I’d get a jump on the season in the kitchen. Hello, Mango!
Warm weather reminds me of the tropics, which reminds me of tropical fruit, which is fanning my mango obsession right now. Confession time: I’ve never actually bought a mango before, let alone cooked with one, but the display in the store was practically beckoning me today… and once I get a craving, I have to quench it. Big problem: I wasn’t sure what to do with the mango once I got it home. I’m sure you could dice them up for a fruit salad or just peel and eat them like an apple (which I did… often… as I was making this recipe), but I kind of wanted to incorporate the fruit into a salad. My goal, brighten up a boring lunch, and brighten my spirits at work a bit. I may be stuck in an office, but for the briefest of moments I want to imagine I’m on a beach somewhere sitting under a mango tree. A girl can dream, right?!
This salad totally transported me. It has all the makings of a tropical tidal wave of flavor: mango, avocado, cilantro, tomato, lime, (you could probably kick it up with jalapeños) and a honey-lime chipolte dressing. Cue the Jimmy Buffet songs! Now if only drinking a coconut cocktail was allowed at work!
2 cups arugula
1/2 mango diced
1/2 avocado diced
1/2 to 1 tomato diced (depending on the size)
1 handful of cilantro chopped
1/4 cup of olive oil
Juice from 1/2 a lime
2 tablespoons honey
1 tablespoon balsamic vinegar
1/2 teaspoon chipolte chile pepper