Ripe Mango, Arugula, and Cashew salad with a light & tangy honey Dijon dressing

We're starting a movement called Secretly Extraordinary Simple Salads. Are you in?

It’s surprisingly cold here in Oceanside today, which naturally doesn’t match the vibe, less so to this Brazilian. The mood feels heavy in California, as we all know. It breaks my heart to even think about it, but right now, honestly, I wish I could be anywhere else in the world—anywhere but here, especially with everything going on tomorrow. The whole thing just feels wrong to me.

With the whirlwind of this January, I’ll admit, I haven’t been eating nearly as much of the rainbow as I’d like. So, in the hopes of brightening both your week and mine, my dear reader, I’ve brought you mangoes, carrots, cashews, an irresistibly zesty and light mustard vinaigrette, and a few intriguing tidbits about natural Brazilian treats—hoping to lift our spirits.

Also, in another moment of full honesty, I’ve never particularly enjoyed writing—or, consequently, sharing much about salads for two—now I must admit, pretty ridiculous reasons:

1. For a long time, I assumed that anyone who knows their way around the kitchen could throw together a decent salad. And while that’s not entirely true, I never felt the need to help people in that department.

2. I’ve also always found that adjusting the seasoning of a salad dressing is such a personal thing, which makes it hard to guide someone in finding the right balance. Well, I still believe that’s true to some extent, but I’ve come to realize there are ways to work around that, for sure.

A mantra I stand by: good dressing is a blessing!

But the need—the need—to enjoy a proper salad, and for those who still don’t, to learn how to, will always come above all of this! So, I’ve embarked on a personal journey of documenting (so I can share with you! ❤️) salads I make often, especially the ones that amaze me with their chaotic brilliance (and the ones that help me keep in shape!).

And for God's sake, this is 2025, the year we’re all finally eating better, healthier, and more environmentally conscious, right? Well, I’ve got some good and bad news. Bad first: In order to achieve that, you have to cook your own food.

Now, the good news: In order to achieve that, you have to cook your own food!

We can interpret this as a challenge—or an opportunity. Which one do you think I’m picking?

Last week, while chatting with my lovely IG friends, I asked them what their eating goals for this bright, brand-new year would be. And guess what? I was bombarded with the same request: “I don’t know how to make a salad attractive enough to ditch the chips and dip, the same old sandwich, the quick pasta fix, or even DoorDash.”

There’s absolutely nothing wrong with any of those options if you ask me, but I stand by my love for salads—one that only grows as the seasons change. I love how much fun it is to work with whatever veggies are in season and how creative they let me get. Plus, they’re incredibly quick to prepare! You can throw a salad together in a matter of minutes. So how on earth is that even possible that a salad doesn't sound attractive?

But I get it—for the average cook, who has to think, plan, shop, and cook breakfast, lunch, and dinner for a family on repeat (I’m definitely in this group too), the whole “seasonal ingredients” talk might sound a bit too posh or even irrelevant. So here’s a simpler reason to pay attention to what’s in season: fruits and veggies at their peak tend to be cheaper.

I'm a Capricorn. Trust me, I'll squeeze every penny until it begs for mercy. I'm so frugal, it’s almost a public service at this point.

On that note, I felt inspired to share one of my favorite salads, which makes an appearance at my table at least three times a week in January when mangoes are in season in South America. And, of course, this comes as no surprise, Brazilian mangoes are a favorite here.

The recipe is ridiculously easy (I warn you!), but that’s exactly the point. Make this dressing enough times until you master it, and you’ll be able to whip it up on the fly. It’s the perfect addition to an array of salads, so you’ll be making it often!

Also, this will be a topic for another newsletter issue, but I want to encourage you to start reading store-bought salad dressing labels more carefully—a lot is going on there. If we’re serious about feeding ourselves better, this is also something we should consider ditching, along with the items on our list above.

Roadside markets in Maceió, on the northeastern coast of Brazil, brimming with fresh mangoes.

My mango salad is as simple as it gets: juicy, meaty chunks of mango, lightly dressed in a refreshing honey mustard vinaigrette and paired with peppery arugula. A sprinkle of cashews brings it all together with a creamy crunch.

I’ve been making this salad since my time in Brazil (and every time I return), where nearly every household in small towns has mango trees in their backyards, making mangoes practically a staple. And every single time, I enjoy it with the same sense of inaugural pleasure.

A few things to consider when buying ingredients for this salad:

I recommend using Palmer, Tommy, or Kent mangoes (Kent is usually imported from Peru). These varieties tend to be affordable and easy to find at most American grocery stores. If you have access to Aldi, that's where I’d get them—during this time of year, I can sometimes find them for just 60 cents each, which is an amazing deal. They’re firm, succulent, and incredibly sweet.

For those looking to be more environmentally conscious, Keitt mangoes are domestically grown in California and are an excellent choice. They’re super juicy, and sweet, with almost no stringy fibers and a small pit, meaning more fruit to enjoy.

As for the greens, I love the combination of arugula and mango for the contrast between the peppery bite and the sweetness. But really, any greens will work here. Take a look around your grocery store and see what’s available or affordable. You could try watercress (more delicate), radicchio, endive (usually a bit pricier), frisée (fancy, but hard to find), baby spinach (mild and ubiquitous), escarole (slightly bitter), or even good old lettuce—Bibb, Boston, Romaine, or Iceberg all work well.

I frequently buy the Organic Arugula from Trader Joe's, and get about 4 servings out of a bag—pretty good deal. As for the cashews, they're always Brazilian.

I don’t think you’ve truly experienced life until you’ve tasted Castanhas de Caju toasted to order on the beach in Brazil. Sometimes they’re caramelized, perfectly complementing the saltiness of the sea breeze. With coconut water on the side, it’s pure heaven.

On another note, and before I forget, this same dressing works wonders in a chicken salad. I often make it when I have poached chicken (which is easy to prepare) or leftover rotisserie chicken.

It’s delicious with the addition of steamed peas, fingerling potatoes, spring onions, and especially fresh thyme. It’s soooo good when wrapped in a tortilla or sandwiched between whole wheat bread, both with a handful of, again, arugula. And remember to adjust the salt when seasoning the chicken—it tends to need it.

I think we can all agree that poached shredded chicken isn't exactly the most appetizing dish, but trust me on this one! Dress it in our secret sauce with a couple of fresh herbs, serve it over warm Jasmine rice, and come back to tell me what you think!

Back to the mangoes—though not directly with the mangoes themselves—this chicken salad is paired with my mangonized version of Carottes Râpées, my favorite French salad. Here, it gets a quick makeover with Mango Chutney and freshly squeezed lime for a burst of freshness.

It’s wonderfully sweet and bright, and pairs perfectly with so many of my favorite lunch options: rice, couscous, fish, chicken, eggs, tofu—you name it. It’s also fantastic served alongside rice-flour crackers as an appetizer.

I think roughly chopped toasted cashews would be a winner on top of this salad!

My go-to ratios are:

• 4 carrots, grated

• 1/2 cup mango chutney (Brooklyn Delhi, Maazah, Mr. Bridges are my favorites when I’m not using my own)

• 1 whole fresh lime, squeezed

• 1 teaspoon salt + freshly cracked black pepper

Mix everything together and taste as you go. If you'd like the recipe for my Carottes Râpées, I have it here:

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Have I convinced you that mango is our fruit of the week? Ok. So since you already have so many mangoes in the house, now it's time for dessert! I dare you to want mangoes any other way after you try this!

What else could we add here? A generous dollop of thick Greek yogurt, a spoonful of mascarpone cheese, a drizzle of crème anglaise, or even a scoop of really good vanilla ice cream?

These Honey-Caramelized Mangoes with Cashews are a tropical daydream, pudding-like, meltingly sweet. Just lightly kissed with golden caramel, they’re indulgent yet still good for you. Also, I've repeated here ingredients from the salad, to make the most of my pantry.

I love that they’re served warm—perfect for colder months when you’re tired of just chopping up cold fruit but also don't always want to come up with dessert or bake a whole thing.

There's not much of a recipe, but here it is:

1. Melt a pat, let's say, a teaspoon of salted butter in a nonstick frying pan over medium heat.

2. While the butter melts, slice the two large sides off a ripe mango and set them aside.

3. Once the butter has melted, drizzle about a tablespoon of honey into the pan. Lay the mango slices flat-side up in the pan and let them sauté for about 2 minutes.

4. Gently flip the mango slices with a spatula so the flat side is down. You’ll notice the butter and honey mixture start to caramelize, turning golden and thick. Let it deepen into a rich mahogany hue as the mango begins to "grill."

5. Cover the pan with a lid, allowing the mango to soften to a pudding-like consistency. Keep the heat medium-high and occasionally swirl the pan to prevent sticking. After 3–5 minutes (or more, depending on the size), reduce the heat if necessary to avoid burning. You’ll know it’s ready when the caramel begins to separate, with glossy buttery fat and sugary bits forming.

6. Turn off the heat and transfer the mango slices to a plate. Add 2–3 tablespoons of lemon juice or water to the pan, then return it to the heat. Let it bubble for a quick minute to deglaze and thicken the caramel into a luscious sauce.

7. Pour the caramel over the mango slices, sprinkle with cashews (or your favorite nuts), and serve immediately.

Roadside fruit market in Alagoas with Cashew Apples (Caju), Mangoes from the Espada variety (Manga Espada), and Rollinia (Biribá), a fascinating fruit with creamy flesh, custard-like, and almost jelly-soft. It’s often compared to a mix of pineapple, banana, and citrus, with a tropical, slightly tangy flavor that melts in your mouth.

Well, I hope you take a closer look at the mangoes in your supermarket this week and feel enticed to bring some home. If they’re not ripe yet, don’t worry—just leave them on the countertop and give them a gentle squeeze each morning to check their ripeness, like you're testing a baby’s butt for softness. The softer they get, the sweeter they’ll be. Once they’re ripe enough to the touch, move them to the fridge to extend their shelf life (but not for too long, as mangoes are tropical and, very much like this writer, cold-sensitive).

Next week, I’ll be back with another cheap thrill I’ve found at the market, but I’d love to hear from you! Is there something specific you’d like to see, or any favorites you'd like to learn how to use better? What are you cooking this week?

More veggies, fruits, cheeses, proteins? Or specific meals? Let me know in the comments!

This was one of the best pastries I had my last time in Paris: La Mangue at Michalak. A crunchy almond layer, soft coconut biscuit/cookie, passion fruit-mango-guava confit, and the most velvety mango mousse. Divine!

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Ripe Mango, Arugula, and Cashew Salad with a Light Honey Dijon Dressing

Serves 2

• 4-6 cups washed and dried arugula

• 1 large ripe mango

• 1 generous handful of cashews (about 1/4 cup, raw or toasted—your choice)

For the dressing:

• 1 1/2 tablespoon Honey Dijon mustard (or 1 teaspoon Dijon mustard + 1 teaspoon raw honey)

• 2 tablespoons of lemon juice (about 1/2 lemon); zest optional

• 1/2 teaspoon salt (plus more to taste)

• 2 tablespoons extra virgin olive oil (plus extra if needed)

1. In a small bowl, prepare the dressing by adding the mustard, lemon zest, juice, and salt. Mix well with a sauce whisk or fork.

2. Measure one tablespoon of olive oil and slowly drizzle it in as you whisk, then repeat. You’ll notice the dressing will thicken slightly and lighten in color. It’s not meant to be overly thick, but feel free to add more oil if it’s too liquid for your taste (but be careful not to go over, this is not the traditional vinaigrette ratio).

3. Now, taste your dressing—this step is key! Remember, salads need salt. Take into account the sweetness of the mango and the honey in the dressing. Adjust the seasoning to your liking. After all, it’s your salad, and you're the one enjoying it! You can also use this moment to tweak the other ingredients. Does it need more lemon juice? A little extra olive oil? Is the consistency right for tossing your salad? Adjust until it feels just right. I trust you here!

4. In a bowl large enough to toss the salad, add the arugula, and mango cubes (I like to cut mine into big chunks for a hearty forkful, but feel free to cut them however you prefer), and finish with the cashews. Spoon the dressing over the salad, but don’t use it all just yet. Save a little in the bowl to toss the salad, taste, and decide if it needs the rest of the dressing.

5. If you're not serving the salad right away, you can leave the dressing at the bottom of the bowl and the other ingredients on top. Just mix everything together when it's time to serve.

If you make any of these dishes, please don’t forget to share your creation with me—I’d love to see your colorful, pics! Tag me @mackievicz.

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