I can’t get enough mango this time of year. Do you agree? When I cut into a juicy mango my mouth begins watering and I start to wiggle. It’s the happy dance I do when I know I’m about to eat fresh mango. Tthe best part of the mango is the gnawing on the seed. So good!
Salads make such an easy lunch for me, and they can be so satisfying and simple to pack for work. When I get on a salad kick, I’ll eat them almost every day for lunch. I created this salad recipe for my friend’s blog. Would love if you’d check it out!
Mango Arugula Salad with Creamy Rosemary Dressing
serves 2
INGREDIENTS
for dressing
2 large shallots
2 tablespoons fresh rosemary
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
pinch of salt and freshly ground pepper
for salad
2 cups spinach
2 cups arugula
1/3 cup spinach
1 mango, diced
1/3 cup blueberries
1/4 cup pine nuts
1/2 cup feta cheese, crumbled
DIRECTIONS
1. In food processor or blender, blend shallots and rosemary together. Add vinegar and oil and process until creamy. Pour dressing into small bottle or cup with pour spout.
2. In a large bowl, mix together spinach, arugula, and carrots. Pour 4 tablespoons dressing into salad grease, and gently toss to coat.
3. Place greens in two chilled salad bowls, top with mango, blueberries, pine nuts and feta cheese.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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