Arugula Avocado Salad
Photo: Dan Goldberg; Styling: Karen Shinto
"I first had a arugula salad like this in a trattoria in Italy," Jill Maninger says. "I reproduced it at home with great California avocados."
How to Make It
Step 1
1
In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
Step 2
2
In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 ounces arugula leaves
1 avocado, chopped
1 medium tomato, chopped
2 hearts of palm, chopped
1/3 cup pine nuts, toasted
2 tablespoons grated parmesan cheese
Directions
Step 1
1
In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
Step 2
2
In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
Step 3
3
Note: Nutritional analysis is per serving.
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