Arugula Salad with Avocado Citrus Vinaigrette

Name: Arugula Salad with Avocado Citrus Vinaigrette
Total time: 20
Yield: 4
Ingredients: 1 avocado - peeled, pitted and diced; ¼ cup chopped red onion; 2 tablespoons fresh lime juice; 2 tablespoons grapefruit juice; 2 tablespoons rice wine vinegar; ½ teaspoon ground black pepper; ½ teaspoon sea salt; ¼ cup olive oil; 1 tablespoon honey; 3 tablespoons chopped cilantro; 1 leaf fresh mint, chopped; 1 leaf fresh basil, chopped; 2 ½ 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

Recipe by foodfidelity from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

•

1 avocado - peeled, pitted and diced
•

¼ cup chopped red onion
•

2 tablespoons fresh lime juice
•

2 tablespoons grapefruit juice
•

2 tablespoons rice wine vinegar
•

½ teaspoon ground black pepper
•

½ teaspoon sea salt
•

¼ cup olive oil

•

1 tablespoon honey
•

3 tablespoons chopped cilantro
•

1 leaf fresh mint, chopped
•

1 leaf fresh basil, chopped
•

2 ½ 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

Instructions

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.