ARUGULA SALAD
Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Place the arugula, carrots, and tomatoes in a large bowl.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
- Drizzle enough over the arugula to moisten it, then toss to combine.
- Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Nutrition Facts : ServingSize 1 (of 6), Calories 122 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Fiber 2 g, Sugar 5 g
SIMPLE ARUGULA SALAD WITH AVOCADO
This fresh arugula salad packs great flavor in each bite.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
- To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
- Transfer the salad to a serving platter. Serve immediately.
Nutrition Facts : Calories 215 calories, Sugar 4 g, Sodium 15.8 mg, Fat 19.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 4 g, Protein 2.5 g, Cholesterol 0 mg
ARUGULA SALAD
Steps:
- In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.
ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE
This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.
Provided by foodfidelity
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g
ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS
This arugula-avocado salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family! The serving suggestion is for a side dish.
Provided by Anastasia
Categories Arugula Salad
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
- Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
- Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
- Scatter the reserved avocado and pepitas on top and serve immediately.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 12 g, Fat 26.6 g, Fiber 7.9 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 104.7 mg, Sugar 2.2 g
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes three 2-cup servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g
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ROASTED CARROT AND ARUGULA SALAD WITH FETA & AVOCADO
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4.7/5 (6)Total Time 35 minsCategory Appetizer, Salad, Side DishCalories 303 per serving
- Roast the carrots. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots with avocado oil and salt and pepper and roast for 30 minutes until crispy and lightly browned.
- While the carrots roast, make the pickled onions. In a large jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside. This can also be done a few days ahead of time.
- Make the dressing. Whisk together the lemon juice, red wine vinegar, olive oil, honey, and salt and pepper in a small jar or bowl and set aside.
- Toast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, and set aside.
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