Recipe and photo courtesy of Metabolic Balance

Yield: 1 serving

1½ cup arugula

¼ cup olives, pitted

1 Tbsp chopped shallots

1 mango

Balsamic vinegar

Salt and pepper to taste

Peel the mango, remove the flesh from the core and cut into small cubes. Pureé the olives with balsamic vinegar, salt and pepper. Purée some of the mango cubes with the dressing and set aside the remainder. Add the shallots to the dressing. Wash, clean and dry the arugula. Mix in the dressing and sprinkle the remaining mango cubes on top. Pair this salad with any protein, such as a fish filet. 

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