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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 86%
  • Protein: 5.4g
  • Fat: 23g
  • Saturated fat: 3.7g
  • Carbohydrate: 7.9g
  • Fiber: 2.6g
  • Sodium: 174mg
  • Cholesterol: 16mg

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. 1. In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
  2. 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.
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