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.