Photo: Dan Goldberg; Styling: Karen Shinto
Prep Time
10 Mins
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."

How to Make It

Step 1

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

Step 2

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

Step 3

Note: Nutritional analysis is per serving.

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