Arugula Salad with Mango, Avocado and Cherry Tomatoes
Avocados may contain a lot of fat, but the majority are heart-healthy polyunsaturated fatty acids. Mango owes its yellow color to the plant pigment beta-carotene, a type of vitamin A, which supports healthy eyes. The lycopene from the tomatoes acts as an antioxidant, defending the body's cells against damaging free radicals.
If you like, you can also sprinkle the salad with diced feta, which provides an extra portion of bone-strengthening calcium!
For the vinaigrette, mix the lime juice with the vinegar and the two oils. Add the honey and the mustard, whisk to combine, and season to taste with salt and pepper.
Rinse and dry the arugula. Rinse and halve the tomatoes. Peel the mango, remove the fruit from the stone, and finely dice. Halve the avocados and remove the seeds. Remove the fruit from the shell and cut into cubes. Mix all the prepared salad ingredients in a bowl. Drizzle with the dressing and serve.