Mango Arugula Salad with Hummus, Toasted Black Sesame & Nori
Fresh mango, arugula, creamy hummus, toasted black sesame, and crisp nori — a perfect balance of flavours and textures in this vibrant, healthy salad
Ingredients
Hummus Mashup:
- 1½ cups canned chickpeas drained and peeled
- 2½ tbsp tahini including oil
- 1 tbsp extra virgin olive oil
- 3 tbsp water adjust for consistency
- ½ tsp salt or to taste
- 1 tsp cumin
- 1 lemon juiced
- 1 tsp sweet paprika
Salad:
- 2 cups arugula or kale
- ½ mango diced (grill for extra flavor if desired)
- 1 cup romaine lettuce chopped
- ½ cup carrot strings or curls
- ½ cup celery chopped
- ½ cup radishes chopped
- ½ cup green onion chopped
- 2 hardboiled eggs chopped — or 1 ripe avocado, diced
- 1 tbsp black sesame seeds toasted
- 1 sheet nori cut into thin strips or crumbled
Dressing:
- ¼ cup balsamic vinegar or red wine vinegar
- 2 tbsp mustard
- ½ tsp garlic powder
Instructions
- Make the Hummus: In a blender or food processor, combine the chickpeas, tahini, olive oil, lemon juice, cumin, sweet paprika, salt, and water. Blend until smooth and creamy. Adjust seasoning and consistency if needed. Set aside.
- Assemble the Salad: In a large bowl, toss together the arugula, romaine, mango, carrots, celery, radishes, green onion, eggs (or avocado). Sprinkle the toasted black sesame seeds and nori on top.
- Mix the Dressing: In a small bowl, whisk together the balsamic vinegar, mustard, and garlic powder until fully combined.
- 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.
- Serve & Enjoy: Serve immediately with warm pita, wraps, or your favorite crusty bread on the side.
Notes
Tip: Lightly toast the black sesame seeds in a dry pan for 1–2 minutes until fragrant, and briefly wave the nori over a low flame for a crispier texture.