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Arugula Salad with Avocado Citrus Vinaigrette


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  • 1 avocado - peeled, pitted and diced
  • 1/4 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grapefruit juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 3 tablespoons chopped cilantro
  • 1 leaf fresh mint, chopped
  • 1 leaf fresh basil, chopped
  • 2 1/2 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



Step 1

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.

Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

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