Yummmmm. When I think of summer I think of warm, fresh fruits and delicious tropical flavors. On a recent treasure hunt through the fridge I spotted a ripe mango hiding away beneath a bag of grapes. It was too perfect and I knew I just had to use it! I was considering eating it right then and there – nomz – but decided against it. I had high hopes I could come up with a recipe that would elevate the ripe mango’s flavor and creamy texture. As it was nearing the dinner hour I set forth to create a fresh, light salad that would be filling and fruity.
Have you ever had one of those days where creativity just strikes? Maybe? Kind of? Well I took to the vitamix and thought to myself let’s make up a super fun dressing and go from there! Little did I know the ripe mango becomes incredibly creamy when blended and allowed me to create a delicious and thick dressing with almost no oil! Crazy right? Well I certainly was pleased with my finger-licking good dressing! From there I popped things into the salad bowl along with a container of fresh abby arugula we had lying around! I hope you partake in this delicious dinner! Enjoy!
Light Mango Dressing
- 1/2 large, ripe mango peeled and cut into chunks
- ¼ cup extra virgin olive oil – plus 1-2 tbsp. more for caramelizing onions
- 1 clove garlic
- 2 tbsp. Dijon mustard
- zest and juice of 1 lime
- juice of ½ lemon
- ¼ cup agave (you could also use honey or maple syrup – I prefer agave)
- 1 tbsp. fresh thyme
- ¼ cup caramelized red onion
- salt and pepper
- Place 1 tbsp. oil in pan and heat under med-high heat. Add red onion and reduce heat to low. Allow onions to caramelize, stirring constantly for about 10 minutes. If around 7 mins, there is no liquid in pan add one tbsp. or two of white wine or broth. The onions will first become translucent and then develop into a beautiful amber color. It is tempting to turn the heat up but a higher heat only burns the onion and you lose out on the depth caramelizing provides. *
- Place mango, oil and garlic in blender, blend on high until smooth 1-2 minute.
- Add agave, Dijon mustard, lemon and lime juice and lime zest to blender. Blend until smooth, 30 seconds-1 minute.
- Add thyme and caramelized red onion to blender. Blend slightly – you want the thyme and onion to be pureed but still visible in dressing – 15-30 seconds.
- Use immediately in salad!
*NOTE: If making salad and dressing, I’d recommend slicing ½ red onion and caramelizing all of it. Then use part for the dressing and part for the salad. J
Mango Salad with Candied Pistachios and Manchego
- 1 box of baby arugula (around 8 oz), washed
- ½ mango peeled and sliced
- 1/3 cup candied pistachios*
- ¼ cup caramelized red onion
- 2 oz of aged manchego thinly sliced with vegetable peeler
- Light Mango Dressing
1. Mix arugula, mango, pistachio and red onion in salad bowl. Shave manchego over salad and toss with dressing just before serving (the recipe above will likely leave you with some extra dressing)
*NOTE: To candy nuts follow these simple directions: Preheat oven to 375°F. Then heat up a mix of sugar and water (1:2 ratio) in a small saucepan (1/3 cup sugar and 2/3 cup water should be good for this recipe) until the sugar dissolves. Once dissolved remove from heat and add in nuts. Mix well and make sure all pistachios are covered in sugar mix. Spread nuts on baking sheet (I recommend putting some parchment paper down so it doesn’t stick!). Bake in oven for 15-20 minutes or until sugar is amber color.