Tropical Salad: Arugula with Mango and Cashews

Check Out the Ingredients for This Tropical Arugula Salad with Mango and Cashews

• 4 cups fresh arugula
• 1 ripe mango, diced
• 1/2 cup roasted, unsalted cashews
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese (optional)
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

See How I Prepare

1. Arugula Preparation: Wash the arugula well and dry the leaves. Place them in a large bowl.
2. Mango Preparation: Peel the mango and cut it into cubes. Add to the bowl with the arugula.
3. Preparing Cashew Nuts: If necessary, toast the cashews in a dry frying pan over medium heat for a few minutes, stirring frequently, until lightly golden. Let cool and add to the bowl.
4. Addition of Red Onion: Thinly slice the red onion and add to the salad.
5. Sauce Preparation: In a small bowl, combine the lemon juice, olive oil, honey (or maple syrup), salt, and pepper. Stir well until all ingredients are well combined.
6. Combination of Ingredients: Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated.
7. Finalization: If desired, add crumbled goat cheese on top. Adjust seasoning as needed.
8. Service: Serve immediately to take advantage of the freshness of the ingredients.