The bright, peppery bite of baby arugula plays well with the slightly bitter grapefruit and contrasts with the silky sweet mango. Cashew gomasio is ground up cashews with sea salt flakes. If you can’t find a perfectly ripe mango, skip it. The salad will still be very satisfying.
Baby Arugula, Grapefruit, Avocado, Mango and Cashew Gomasio Salad
Adapted from The Garden Grille Cafe’s Grandma Reggie’s Raw Heaven Salad
Serves 2 as a main, 4 as a side
5 ounces organic baby arugula
1 ripe mango, peeled and sliced into bite-sized pieces
1 ripe avocado, peeled and cut into small cubes
1 ripe grapefruit, peeled and sliced with white pith removed (use a very sharp serrated knife) – see this video
1/2 cup roasted cashews
Flaked sea salt
3 tablespoons freshly squeezed lime juice
3 tablespoons really good extra-virgin olive oil
- Place the cashews in a food processor fitted with a metal blade and pulse into a barely fine crumb. Toss with a few pinches of flaked sea salt.
- Whisk together the freshly squeezed lime juice and olive oil.
- Toss the arugula, mango, avocado, grapefruit and dressing in a large bowl. Sprinkle the processed cashews on top. Taste and add additional salt if necessary.