Tropical Arugula Salad with Coconut Rum-Lime Dressing
Sweet, Creamy, Peppery Crunch.
Fresh, vibrant, and kissed with coconut-lime sunshine
If you’re craving something light, colorful, and full of island flavor, you’re in the right place. This tropical arugula salad is everything you want in a warm-weather dish: juicy mango, buttery avocado, crunchy toasted nuts, and a tangy-sweet dressing kissed with Kōloa Coconut Rum and fresh lime.
It’s a breeze to put together, but feels elevated enough for entertaining. You’ll also find tips below on how to choose ripe fruit, shake up your dressing like a pro, and make ingredient swaps based on what you have on hand.
Kaua‘i’s Favorite Pairing
On the island of Kaua‘i, mangoes and avocados are more than just ingredients, they’re part of everyday life. You’ll find them growing in backyards, nestled along hiking trails, or stacked high at farmers markets throughout the island.
Their natural pairing - juicy sweetness and buttery richness, makes them a perfect match in tropical salads like this one. Together with the brightness of lime and the subtle coconut warmth from Kōloa Rum, this combo delivers a refreshing bite that’s hard to forget.
The Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting nuts)
Ingredients
For the salad:
5 oz fresh baby arugula (or spring mix)
1 ripe mango, peeled and diced
1 ripe avocado, sliced or cubed
¼ small red onion, thinly sliced
¼ cup toasted pine nuts (or macadamia nuts, cashews, or sliced almonds)
Optional: crumbled goat cheese or feta for extra creaminess
For the Coconut Rum-Lime Dressing:
2 tablespoons Kōloa Coconut Rum
2 tablespoons fresh lime juice
2 tablespoons honey (or maple syrup)
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ cup olive oil
Optional: 1 teaspoon grated fresh ginger or a pinch of cayenne
Instructions
1. Toast the Nuts
In a dry skillet over medium heat, toast the nuts for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
Tip: Toasting enhances the natural oils in the nuts and adds depth to the salad’s texture.
2. Make the Dressing
In a small jar or sealed container, combine Kōloa Coconut Rum, lime juice, honey, mustard, and salt.
Add the olive oil, seal the lid, and shake vigorously until emulsified.
Tip: A reused jam jar works perfectly. If whisking in a bowl, add oil slowly while whisking for a silky finish.
3. Assemble the Salad
Place arugula in a large salad bowl. Top with mango, avocado, red onion, and toasted nuts.
Tip:
Mango: Should feel slightly soft and fragrant, with no dark spots.
Avocado: Should yield gently to pressure. Slice just before serving for best color.
4. Dress and Toss
Just before serving, drizzle the dressing over the salad and toss gently to combine.
Top with optional crumbled cheese if desired.
Plating tip: To keep the salad from wilting, toss only what you plan to eat and refrigerate leftover components separately.
Why It Works
This salad is all about balance - sweet fruit, creamy avocado, sharp onion, crunchy nuts, and the peppery bite of arugula.
The Coconut Rum-Lime Dressing ties everything together with:
Tang from lime juice to brighten
Sweetness from honey and rum to soften the greens
Coconut rum for tropical depth without being overpowering
Mustard for body and emulsion
Olive oil for richness
The result? A well-rounded bite every time.
What About the Alcohol?
The amount of Kōloa Coconut Rum in this recipe is small, just enough to flavor the dressing. Because it’s not cooked, the alcohol doesn’t evaporate, but the quantity per serving is minimal (about 1½ teaspoons per person).
Prefer to keep it alcohol-free?
Simply swap in a splash of coconut water, pineapple juice, or more lime juice to mimic the flavor balance.
What to Pair It With
This salad is delicious on its own but pairs beautifully with:
Grilled mahi-mahi, shrimp, or salmon
Citrus-marinated chicken or pork
Coconut mojito, mango daiquiri, or pineapple spritz
Quiche or frittata for brunch
Coconut rice or grilled sourdough for a complete meal
Substitution Ideas
No mango? Try pineapple, papaya, or grilled peaches.
No arugula? Baby kale, spinach, or butter lettuce work beautifully.
No pine nuts? Use chopped almonds, pecans, sunflower seeds, or macadamias.
Vegan? Swap honey for maple syrup and skip the cheese.
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Mahalo for Being Here
Whether you’re tossing your first rum vinaigrette or adding mango to your weekly salad rotation, I’m so happy this recipe found its way into your home.
Thanks for being a part of The Island Spirit Kitchen - where flavor, ease, and a little adventure meet in every dish.
With aloha,
Nicole
The Island Spirit Kitchen