Arugula Salad with Avocado Citrus Vinaigrette

Arugula Salad with Avocado Citrus Vinaigrette
Arugula Salad with Avocado Citrus Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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