Arugula Salad with Avocado Citrus Vinaigrette recipe
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Ingredients
- 1 avocado - peeled, pitted and diced ¼ cup chopped red onion 2 tablespoons fresh lime juice 2 tablespoons grapefruit juice 2 tablespoons rice wine vinegar ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup olive oil 1 tablespoon honey 3 tablespoons chopped cilantro 1 leaf fresh mint, chopped 1 leaf fresh basil, chopped 2 ½ 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
Nutrition Info
- 281.9 caloriescarbohydrate: 13.7 gcholesterol: 1.8 mgfat: 25.4 gfiber: 4.2 gprotein: 2.9 gsaturatedFat: 3.8 gservingSize: -sodium: 501 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Arugula Salad with Avocado Citrus Vinaigrette
Directions
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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.