Arugula Mango Chimichurri

Arugula Chimichurri is a healthy, version of the classic Argentinian condiment for steak. It’s typically made with lots of oil, parsley and cilantro. I’ve lightened up the sauce and substituted peppery arugula for an easy way to increase your intake of cruciferous vegetables and added delicious mango. The result is a nutritious sauce packed with a bright sweet and tangy flavor. I used it here on salmon but it would also be great on chicken, shrimp, other fish, eggs or anything else you can think of.


  • 3 cups packed baby arugula about 3.5 ounces
  • 4 garlic cloves peeled
  • 4 tablespoons red wine vinegar
  • Juice of two limes
  • 1 teaspoon red pepper
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 mango cubed


  1. Pulse arugula and garlic in food processor until coarsely ground.
  2. Scrape down sides of food processor, then add vinegar, lime juice, red pepper, olive oil and black pepper. Process until coarsely ground, about another 15 to 20 seconds.
  3. Add in mango pulsing until small chunks about 5 seconds.
  4. Set aside.