Healthy Salad with Arugula, Mango , Chickpeas and Balsamic Vinaigrette
Bursting with fresh, crisp ingredients, this Healthy Summer Salad with Arugula and Mango is the perfect way to celebrate the vibrant flavours of the season. Topped with a zesty mustard dressing, it’s a delicious, nutrient-packed option for any lazy summer meal.
Ingredients
- 2 cup arugula or kale
- ½ mango diced
- 1½ cup canned chickpeas or boiled
- 1 cup romaine lettuce
- ½ cup carrots strings or curls
- ½ cup celery chopped
- ½ cup radishes chopped
- ½ cup green onion chopped
- 2 hardboiled egg chopped or or 2 avocadoes
- ¼ cup cottage cheese
Dressing
- ¼ cup balsamic vinegar or red wine vinegar
- 2 tbsp mustard
- ½ tsp garlic powder
Instructions
Make Ahead (Optional)
- For an extra layer of flavor, you can pre-cook the mango and chickpeas:
- Grilled Mango: Heat a griddle pan over medium-high heat. Lightly brush the mango flesh with a bit of oil. Place the mango flesh side down on the hot griddle for 2–3 minutes until you get char marks. Let it cool, then scoop out the cubes. Store in an airtight container in the fridge for up to 2 days.
- Browned Chickpeas: Heat a drizzle of olive oil in the same griddle pan over medium heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until golden and crisp. Sprinkle with garlic salt and let them cool. Store in an airtight container for up to 2 days.
For the Salad
- In a large bowl, combine all chopped salad ingredients.
- In a small bowl, whisk together the vinegar, mustard, and garlic salt until fully blended.
- Drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!