Ingredients
Salad Ingredients
- 4 cups arugula (rinsed)
- 1 large carrot (shaved)
- 1 tangerine (sliced)
- 1 orange (sliced)
- 1 peach (sliced)
- 1 mango (cubed)
- 1 cup cherry tomatoes (mixed orange and red)
- 3 radishes (thinly sliced)
- 1/2 cup snap peas (some halved)
- 1/4 cup almonds (shaved)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- Juice from 1/2 lemon
Dressing Ingredients
- 2 tbsp olive oil
- 1/4 cup juice from orange
- 1 tbsp honey
- Salt and pepper (to taste)
Instructions
- Prepare Arugula Base: Rinse the arugula thoroughly and pat dry to remove any excess moisture. Transfer the arugula to a large bowl. Add 1 tablespoon of olive oil, salt, pepper, and the juice from half a lemon. Toss well to coat all leaves evenly. Set aside 3 cups of this dressed arugula on your serving platter, reserving the remaining 1 cup for later use.
- Add Fruits and Vegetables: Evenly distribute the shaved carrot, tangerine slices, orange slices, peach slices, mango cubes, cherry tomatoes, thinly sliced radishes, and halved snap peas over the arugula arranged on the platter. Intermingle the reserved 1 cup of dressed arugula between the citrus fruits and vegetables to create an appealing presentation. Sprinkle shaved almonds on top for added crunch and scatter some opened snap peas over the salad for decorative appeal.
- Make and Add Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1/4 cup orange juice, 1 tablespoon honey, salt, and pepper until emulsified. Pour the dressing over the salad just before serving to maintain freshness and crispness.
Notes
- Ensure arugula is very dry to prevent a soggy salad.
- Adjust honey in dressing to your preferred level of sweetness.
- Use fresh, ripe fruits for the best flavor balance.
- This salad is best served immediately after adding the dressing.
- For added protein, consider topping with grilled chicken or goat cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
