Full credit for this recipe goes to Chris Kirby, the brains behind Ithica Cold Crafted, who casually whipped up what has become one of my all-time favorite salads out of a random assortment of ingredients from our shared vacation home refrigerator. We were lucky enough to spend the week with Chris and his wife Anne (one of my best and oldest friends) in Maui, mostly eating and lounging. This salad brings me right back to that magical tropical mindset, and I hope it does the same for you!
This is an incredibly simple dish, but it has the most incredible flavors and texture. Dicing the mango and vegetables into very small cubes is a necessary, if tedious, step, as it creates a salad where every bite is loaded with goodies. As with all of my recipes, substitution and experimentation are encouraged. Enjoy!
- 1/2 medium red onion, sliced into crescent slivers
- 1 mango, finely diced
- 1 cucumber, finely diced
- 1 avocado, finely diced
- about 6 cups spinach and arugula mixture (about 3 cups of each)
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- pepper to taste
- handful of roasted pepitas or crushed macadamia nuts
Combine the onion, cucumber, mango, avocado, vinegar, olive oil, salt, and pepper. Stir and let marinade for at least 5 minutes.
Prepare a salad bowl with the spinach and arugula. Layer the greens with the mango mixture, and top with pepitas or crushed macadamias.
Toss the salad, and serve immediately.
*To make ahead, prepare the mango mixture, and store in the refrigerator until ready to top the greens and serve.