Mango Arugula Salad with Hummus, Toasted Black Sesame & Nori

Why You’ll Like It

Sweet mango, peppery arugula, creamy hummus, crunchy vegetables, and the umami kick of toasted black sesame and nori. What’s not to like?

So, why should you love it?

• Solves your dinner dilemmas: It’s fresh, nutrient-packed, and comes together in just 15 minutes. No more last-minute panicking and tussles over dinner! This light yet satisfying meal solves your dinner dilemmas quickly.

• Easy swaps: Don’t have mango? No problem! Swap it for dried apricots, raisins, or even citrus. No chickpeas? Any beans you have on hand will work just as well.

• Satisfies all hunger pangs and cravings: Craving something heartier, but still need it quick? Cook up some midnight pasta with garlic and olive oil or noodles tossed with gochujang and soy sauce. You’ll have a hearty, delicious meal ready in just 15 minutes!

For The Perfect Hummus Salad 

1. Toast the Sesame Seeds: Lightly toast the black sesame seeds in a dry pan for 1–2 minutes until fragrant.
2. Crispy Nori: Briefly wave the nori sheet over a low flame for a crispier texture.
3. Extra Protein: Add grilled chicken or tofu for a heartier option.
4. Vegan Swap: Replace the egg with more avocado or a scoop of hummus.

What You Need

FOR THE HUMMUS:

• 1½ cups canned chickpeas (drained and peeled; can sub for cooked dried chickpeas)
• 2½ tbsp tahini (including oil; almond butter can work as an alternative)
• 1 tbsp extra virgin olive oil (avocado oil also works)
• 3 tbsp water (adjust for consistency)
• ½ tsp salt (or to taste; you can skip or use low-sodium options)
• 1 tsp cumin (adds warmth; swap for coriander for a twist)
• 1 lemon, juiced (lime juice also pairs well)
• 1 tsp sweet paprika (for gentle warmth; avoid smoked paprika, as it may overpower flavors)

FOR THE SALAD:

• 2 cups arugula or kale (arugula’s peppery bite or kale’s heartiness — your choice)
• ½ mango, diced (grill for extra flavor if desired)
• 1 cup romaine lettuce, chopped (adds crispness)
• ½ cup carrot strings or curls (use a peeler for long curls)
• ½ cup celery, chopped (adds a refreshing crunch)
• ½ cup radishes, chopped (for a peppery kick)
• ½ cup green onion, chopped (can sub with chives)
• 2 hardboiled eggs, chopped — or 1 ripe avocado, diced (for a vegan option)
• 1 tbsp black sesame seeds, toasted (toasting enhances their nutty flavor)
• 1 sheet nori, cut into thin strips or crumbled (wave over a low flame for added crispness)

FOR THE DRESSING:

• ¼ cup balsamic vinegar or red wine vinegar (balsamic vinegar adds sweetness; red wine vinegar brings sharpness)
• 2 tbsp mustard (Dijon for creaminess; yellow for tang)
• ½ tsp garlic powder (or fresh minced garlic)

VARIATIONS:

• For an extra boost, try adding some sour and slightly sweet lingonberries, which are highly packed with manganese, a mineral essential for our body to form connective tissue. Other great options include goji berries, pomegranate seeds, or any other berries you find in season.

• If you want to make this dish vegan, you can swap the eggs for avocado for a creamy, satisfying touch.

• Or, add some Mediterranean Silken Tofu for extra vegan protein!

How To Make Hummus:

1. Combine chickpeas, tahini, olive oil, lemon juice, cumin, sweet paprika, salt, and water in a blender or food processor. Blend until smooth and creamy. Adjust seasoning and consistency if needed. Set aside.
2. Assemble the Salad: In a large bowl, toss together the arugula, romaine, mango, carrots, celery, radishes, green onion, and eggs (or avocado). Sprinkle the toasted black sesame seeds and nori on top.
3. Mix the Dressing: In a small bowl, whisk together the balsamic vinegar, mustard, and garlic powder until fully combined.
4. Bring it All Together: Spread a generous dollop of hummus on each plate, then pile the fresh salad on top. Drizzle with the balsamic dressing and finish with an extra sprinkle of sesame seeds if desired.
5. Serve & Enjoy: Serve immediately with warm pita, wraps, or your favorite crusty bread on the side.

Saving The Mango Arugula Hummus Salad For Later

• The Hummus: Store in an airtight container in the fridge for up to 5 days.
• The Salad: Best enjoyed fresh. If storing, keep the dressing separate and refrigerate it for up to 2 days.
• The Dressing: Keeps well in a sealed jar in the fridge for up to a week.

Serving The Mango Arugula Hummus Salad

One of the reasons mashup recipes have become so popular in 2024 is that they’re incredibly versatile. You can serve them in different ways, making it feel like you’re having several dishes in one. Whether you’re looking for a quick snack, a filling meal, or something easy to take on the go, these ideas will give you the flexibility you need.

For a quick lunch, try spooning hummus and fresh salad into a wrap. It’s perfect for busy days or picnics. If you’re after something heartier, serve your dish over grains like quinoa, farro, or wild rice—ideal for fall and winter when you want a cozy, filling meal. And for an extra layer of texture, sprinkle toasted nuts like almonds or cashews on top.

This recipe works great with roasted vegetables or even as a crunchy topping alongside a pasta dish, like aglio olio or a portion of pasta with garlic scape pesto.

More Fresh Mango Recipes:

• Healthy Summer Salad With Arugula, Mango and Chickpeas
• Antioxidant-Rich Blueberry Mango Protein Smoothie
• Quinoa and Mango Salad with Corn and Black Beans

Health Info

• Calories: 531.6kcal
• Sugar: 17.4g
• Sodium: 1416mg
• Fat: 15.9g
• Carbohydrates: 55.7g
• Fiber: 15.9g
• Protein: 22.1g