Salade de Roquette, Avocat et Mangue aux Noix Grillées et Feta Recipe
A vibrant and refreshing Mediterranean-inspired salad combining peppery arugula, creamy avocado, and sweet mango, enhanced with tangy feta cheese and lightly toasted nuts, dressed with a simple honey vinaigrette. Perfect as a light meal or side dish, this salad balances fresh, sweet, and savory flavors for a delightful vegetarian and gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings (1 large composed salad)
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Ingredients
Vegetables and Fruits
- 150 g fresh arugula, washed and well dried
- 1 ripe avocado, diced
- 1 ripe mango, diced
Nuts and Cheese
- 50 g pecans or sliced almonds, lightly toasted dry in a pan
- 100 g feta cheese or fresh goat cheese, crumbled
Fresh Herbs
- A few mint or fresh coriander leaves for garnish
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lime juice
- 1 teaspoon honey or maple syrup
- Fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the greens and fruits: Wash the arugula thoroughly and spin dry to remove all moisture. Dice the ripe avocado and mango into bite-sized pieces, ensuring uniform sizing for even distribution in the salad.
- Toast the nuts: Heat a dry skillet over medium heat and lightly toast the pecans or sliced almonds until they develop a subtle golden color and release their aroma, taking care not to burn them. Remove from heat and set aside to cool.
- Assemble the salad base: In a large salad bowl, place the prepared arugula, then add the diced avocado and mango. Sprinkle the toasted nuts evenly on top along with the crumbled feta or goat cheese.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil and your choice of balsamic vinegar or lime juice until emulsified. Stir in the honey or maple syrup, then season with salt and freshly ground black pepper according to your taste preference.
- Dress and garnish: Pour the vinaigrette over the salad just before serving to maintain the freshness and crispness of the ingredients. Gently toss the salad to combine without bruising the avocado. Garnish with fresh mint or coriander leaves for an herbal finish.
Notes
- For added crunch, sprinkle toasted pumpkin or sunflower seeds into the salad.
- Swap the feta cheese for honey-marinated goat cheese for a sweeter, creamier twist.
- Boost the protein content by adding grilled chicken cubes or peeled cooked shrimp.
- The mango can be replaced seasonally with peach or pineapple for a different fruity note.
