Definitely not a fan of the soppy, syrupy buffet fruit salad but I do love a bit of sweet freshness in my green salads and lately that's been coming from some sort of fruit, dried or whole. I'm shying away from grains these days, so although you'll see the odd recipe with quinoa or wild rice, I won't be featuring many with couscous, bulgur or orzo (pasta) even though all three make fantastic bases for room temperature salads and they all retain their flavour -- some even getting better, take bulgur in tabbouleh soaking up lemon -- for at least a few days.
The green grocers in my neighbourhood are spilling out on the sidewalk with the heat of May. Avocadoes and mangoes are piled high in amongst potted peonies and lavender bushes. The buttery avocado (also a fruit) is the perfect foil to the sometimes overly saccharine mango. I tend to pluck my mango when it's still a bit firm to the touch. Not hard. A finger press will indent slightly. But definitely not soft or shriveled. I know the majority of mango afficionados will say the Alfonso mango (the smaller, yellow skinned variety) is superior but after several taste tests I'm sticking with the regular kind, the one with the spottled red and green skin. I find the flesh firmer and brighter and a bit more tart, all of which I prefer.
Find some fresh red radishes or organic multi-coloured ones. Take off the stems, scrub of any dirt, and slice thinly or mandoline into coins.
Peel and criss cross the flesh of a mango. Carve out into a bowl. Peel and criss cross the flesh of an avocado and add to the mango. Add the radishes.
Sprinkle with a generous amount of poppy seeds and add in handfuls of arugula, tossing with a bit of white balsamic vinegar, some light tasting olive oil, coarse sea salt, and a few dried chili flakes.
Trust me on the chili flakes. The heat works here. It's a delightful fiery mess of flavours.