"I first had a arugula salad like this in a trattoria in Italy," Jill Maninger says. "I reproduced it at home with great California avocados."
In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
Note: Nutritional analysis is per serving.
Find recipes with ingredients that you have on hand.