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
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