Pineapple, Mango, Mushroom & Arugula Salad

I really didn’t think this one through. The dish was almost completed before it went in the direction of a salad.

The pineapple on the table was ripe. You could smell it upon entering the room. The mangoes were ripening too. I love caramelized fruit, and that’s what I decided to do.

But first I sautéed some mushrooms. I always store mushrooms in the refrigerator wrapped in dry paper towel in a paper bag. They keep a very long time that way. They will dehydrate over time but they never go bad as long as they are kept dry. These mushrooms somehow ended up against the back wall of the refrigerator and were frozen solid. It did them no harm.

The thickly sliced mushrooms were sautéed in a lightly oiled pan until browned then removed from the pan.

pineapple mango arugula salad

 

In the same pan greased with avocado oil, chunks of fresh pineapple were caramelized.

pineapple mango arugula salad

 

Again, in the same pan mango pieces were caramelized.

 

pineapple mango arugula salad

 

Still using the same pan, sweet onion and Shishito peppers were sautéed.

pineapple mango arugula salad

 

Mealtime was fast approaching so I went out and picked some fresh arugula. By the time the arugula was picked, washed and torn the other ingredients had cooled to room temperature and were served on top.

pineapple mango arugula salad

pineapple mango arugula salad



 


14 thoughts on “Pineapple, Mango, Mushroom & Arugula Salad

  1. The dreaded spot against the back wall of the refrigerator. It is such a produce assassin. Thank goodness the mushrooms pulled through. Dinner looks amazing. I’d have to try it on a bed of something else though… arugula is so spicy!

    Liked by 1 person

      1. Cilantro can get soapy for me… I hadn’t noticed that for arugula… But you like black salt so your taste buds are crazy,lol! Just kidding, I know your taste buds are all mentally sound. I just can’t get over the black salt thing,lol.

        Liked by 1 person

      2. People can be sensitive to different flavors. Faye has been sensitive to bitter flavors ever since undergoing chemo (bitter is, by the way, one of the recognized legitimate culinary tastes: Sweet, Sour, Bitter, Salty and Umami/Yummy). Indian food is famous for embracing bitter flavors.

        Liked by 1 person

      3. I keep forgetting you have the Indian tasting background. I don’t have a whole lot of experience with that particular genre. Perhaps that’s why strong intense flavors are a little too much for me. I grew up on Polish/Eastern European food. Black salt and arugula are miles away in taste from pierogis and haluski,lol.

        Liked by 1 person

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