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Arugula Avocado Salad

Photo: Dan Goldberg; Styling: Karen Shinto
Prep time 10 mins
Yield Makes 4 to 6 servings
"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."


  • 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

Nutrition 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

How to Make It

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

    Preparing Avocados
  2. In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.

  3. Note: Nutritional analysis is per serving.