Go Back
argula salad

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Ready in 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Vegetarian
Calories: 252
Ingredients Method Notes

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

Method
 

  1. Place arugula leaves in large serving bowl
    argula salad
  2. Add sliced avocados
  3. Add halved cherry (or grape) tomatoes
  4. Add parmesan shavings to top of tomatoes
  5. Add pine nuts on top of leaves and tomatoes
  6. Sprinkle dressing over salad, or spoon/sprinkle onto individual servings
Dressing
  1. Mix grapeseed oil and rice vinegar together and season with salt and pepper to taste
Roast pine nuts (optional)
  1. 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.