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Arugula Salad with Avocado Citrus Vinaigrette
Arugula Salad with Avocado Citrus Vinaigrette
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Prep Time:
20 minutes
Total Time:
20 minutes
Tender baby arugula salad with homemade avocado-citrus vinaigrette, Greek olives, and shaved Parmesan cheese - perfect for transitioning from winter to spring.
Ingredients:
  • 1 avocado - peeled, pitted and diced
  • 0.25 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grapefruit juice
  • 2 tablespoons rice wine vinegar
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon sea salt
  • 0.25 cup olive oil
  • 1 tablespoon honey
  • 3 tablespoons chopped cilantro
  • 1 leaf fresh mint, chopped
  • 1 leaf fresh basil, chopped
  • 2.5 cups baby arugula leaves
  • 2 ounces kalamata olives, pitted and halved
  • 2 ounces cherry tomatoes, halved
  • 2 tablespoons freshly shaved Parmesan cheese, or to taste
Instructions:
  • Combine avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender. Blend until smooth for about 30 seconds. While blending, slowly pour in the olive oil. Add honey, cilantro, mint, and basil leaves. Blend for a few more seconds to keep the herbs as visible flecks.
  • Combine arugula, kalamata olives, cherry tomatoes, and shaved Parmesan cheese in a salad bowl. Drizzle vinaigrette over the salad and toss before serving.

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