Dressing:
4 teaspoons red wine vinegar
2 teaspoons fresh orange juice
2 teaspoons grated orange zest
Salt
5 tablespoons olive oil
Combine vinegar, orange juice, and 1 teaspoon orange zest, and 1/8 teaspoon salt in a small non-reactive bowl. Whisk mixture to combine well. Gradually add olive oil. (The dressing can be made 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)
Salad:
1 ripe avocado
1 ripe mango
1⁄2 cup very thinly sliced red onion
6 cups (6 oz.) packed stemmed arugula leaves (or baby spinach)
2 generous tablespoons roasted and salted pumpkin seeds
Peel avocado and remove pit. Cut avocado into 1⁄2 inch cubes and set aside. Peel mango and cut flesh from pit. Cut flesh into 1⁄2 inch cubes and set aside. Pour half the salad dressing into a large bowl and add avocado, mango, and onion. Toss gently, being careful not to crush the diced avocado. Add arugula and remaining dressing and toss gently again. Taste and season lightly with more salt if needed.
To serve, divide salad among 6 plates. Garnish each serving with 1 teaspoon of pumpkin seeds and a sprinkle of orange zest. Serve immediately.
Source: The Big Book of Backyard Cooking
Prepared by: Margo for the August 2004 meeting