Arugula Avocado Salad

Photo: Dan Goldberg; Styling: Karen Shinto
"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."

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 241
Caloriesfromfat 86 %
Protein 5.4 g
Fat 23 g
Satfat 3.7 g
Carbohydrate 7.9 g
Fiber 2.6 g
Sodium 174 mg
Cholesterol 16 mg

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 ounces arugula leaves
1 avocado, chopped
1 medium tomato, chopped
2 hearts of palm, chopped
1/3 cup pine nuts, toasted
2 tablespoons grated parmesan cheese

Preparation

1. In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.

2. 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.

Note:

Jill Maninger, San Diego, CA,

June 2007