| Preparation: | 5 min |
| Cook Time: | 5 min |
| Total Time: | 10 min |
| Serves: | 4 |
Ingredients
- 3.0003 cup arugula
- 0.250¼ red onion, sliced
- 1.0001 mango, seeded and cut
- 2.0002 ripe, Fresh California avocados, seeded, peeled and sliced
- 1.0001 jalapeno, slivered
- 0.500½ English cucumber, sliced on a bias
- 2.0002 Tbsp. fresh orange juice
- 2.0002 Tbsp. champagne vinegar
- 0.333⅓ cup olive oil
- 0.000 salt and pepper to taste
Instructions
- In a large bowl combine the arugula, red onion, mango, California avocado, jalapeno and cucumber. Toss gently to combine
- In a small bowl, combine the freshly juiced orange juice and champagne vinegar. Slowly stream in the olive oil while whisking together to form an emulsion. Season with salt and pepper
- Drizzle some of the dressing over the salad and toss. Taste and add more dressing if needed being careful not to add too much
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
© 2011 What’s Gaby Cooking