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15 minutes
15 minutes
- 1 bunch arugula
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon poppy seeds
- 2 avocados, cut into a large dice
- sea salt and freshly ground black pepper to taste
- 1 tablespoon pepitas (pumpkin seeds)
- Cleanse the arugula, remove any limp or damaged leaves, trim the ends, and dry thoroughly in a salad spinner or by patting gently. Roughly chop and place in a spacious mixing bowl.
- Emulsify olive oil, lemon juice, and poppy seeds in a glass jar by shaking vigorously.
- Place avocados in a bowl, saving 1/2 cup for garnish. Drizzle dressing over the salad, sprinkle with salt and pepper, gently toss to mix. Taste and adjust seasonings as needed.
- Top the dish with the remaining avocado and pepitas, then serve promptly.
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