Since I’ve been enjoying this delicious salad for months now, I think it’s time I shared it with all of you. It is incredibly easy and uses only 5 ingredients for the salad, and two ingredients for the dressing.
It is the perfect salad to use those tomatoes from your garden, and is delicious any time of the year.
Easy Arugula Salad
Arugula is a lesser-known vegetable that provides many of the same benefits as broccoli, kale, and brussels sprouts. Arugula leaves are tender and bite-sized with a tangy flavor
Ingredients
Ingredients
- 4 cups young arugula leaves rinsed and dried
- 1 cup cherry tomatoes halved
- ¼ cup pine nuts lightly toasted, if desired
- 2 tbsp grapeseed oil or olive oil
- 1 tbsp rice vinegar
- salt and fresh ground pepper to taste
- ¼ cup parmesan cheese shaved
- 1 large avocado sliced
Instructions
- Place arugula leaves in large serving bowl
- Add sliced avocados
- Add halved cherry (or grape) tomatoes
- Add parmesan shavings to top of tomatoes
- Add pine nuts on top of leaves and tomatoes
- Sprinkle dressing over salad, or spoon/sprinkle onto individual servings
Dressing
- Mix grapeseed oil and rice vinegar together and season with salt and pepper to taste
Roast pine nuts (optional)
- Add the pine nuts to a skillet and cook on the stove over medium heat, turning frequently. Toasting pine nuts in the pan only takes 2 to 5 minutes. Watch the nuts closely and immediately remove them from the pan onto a plate when they’re golden and toasted; a hot pan will continue to cook them.
Notes
This salad looks pretty layered on individual salad plates/bowls and topped with ingredients then adding dressing.
Our garden keeps us supplied with cherry and grape tomatoes over the summer and early fall, so this is a perfect use of those tomatoes.
Let me know if you give this salad a try!
