Arugula Salad with Avocado Citrus Vinaigrette
Description
Here's a beautiful salad for that winter-into-spring season when the baby arugula leaves are so tender. A homemade avocado-citrus vinaigrette tops this flavorful salad, which contains Greek-style olives and shaved Parmesan cheese.
Ingredients
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1 avocado - peeled, pitted and diced
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1/4 cup chopped red onion
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2 tablespoons fresh lime juice
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2 tablespoons grapefruit juice
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2 tablespoons rice wine vinegar
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1/2 teaspoon ground black pepper
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1/2 teaspoon sea salt
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1/4 cup olive oil
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1 tablespoon honey
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3 tablespoons chopped cilantro
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1 leaf fresh mint, chopped
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1 leaf fresh basil, chopped
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2 1/2 cups baby arugula leaves
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2 ounces kalamata olives, pitted and halved
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2 ounces cherry tomatoes, halved
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2 tablespoons freshly shaved Parmesan cheese, or to taste
Directions
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.
2
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.