Arugula salad with mango chutney

Sharing our Friday lunch. A delight filled with colours and taste!

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1- Just place gently in a deep plate: arugula, mango, papaya and avocado. All should be fresh and if possible organic.
2- Sprinkle with: fresh ginger root grated, fresh cilantro, lime juice, olive oil and a few blackberries.
3- Place a tablespoon of mango chutney (recipe here), and enjoy with fresh bread or oven-baked corn tostadas.

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