- 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
- 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.
04/12/2018
recipepes.com
Arugula Salad with Avocado Citrus Vinaigrette, recipe
PT15M
PT1H
5
455 calories
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