Recipe by foodfidelity
"This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken."
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avocado - peeled, pitted and diced
chopped red onion
fresh lime juice
rice wine vinegar
ground black pepper
fresh mint, chopped
fresh basil, chopped
2 1/2 cups
baby arugula leaves
kalamata olives, pitted and halved
cherry tomatoes, halved
freshly shaved Parmesan cheese, or to taste
The dressing alone gets five stars! The flavor is so complex--slightly sweet, savory, citrusy. I subbed shallot for onion because I prefer the milder flavor, and I'm glad I did, because it was still a dominant flavor. I also used 2T olive oil and 2T water instead of the full 1/4 cup. The texture was like a thin mousse: fluffy, but loose enough to coat the salad nicely. I think you could add water until you get the desired thickness. I liked it better without the Parmesan. This was so easy and so yummy--a definite keeper!
The recipe is not bad, but we weren`t impressed with it. The dressing sounded spectacular, but turned out just nothing especial for us. All we could taste was avocado. I added a little more olive oil and the dressing wasn`t very thick.
I think I am going to love this. The dressing tastes great; mine turned out pretty thick though. Is that typical for others?
Easy to make everthing came out like its should but it got mix reviews at the table : (
The dressing was really good. The fresh herbs makes this. I wouldn't bother if I didn't have fresh herbs. Although I read the reviews and added more liquid ( grapefruit juice) to tarten it up as well as to thin it out. It made twice as much dressing as I needed, perhaps with the additional liquid.
The salad itself is a good platform to add to. For the future, I will add mandarin orange, and maybe mushroom slices. After allowing the dressing to blend,it is not quite as oniony as it was when first made. I would NOT add more pieces of onion as the picture depicts. Although the color presentation is beautiful. I am a BIG onion lover, so this is saying something. Maybe using shallots if you are just going to serve the dressing rapidly rather than in a few hours like I did.
Also, maybe croutons or something to add a little crunch would spiffy up the salad as well. Next time I will use love loaf with a smear of blue or Camembert cheese or crostini as accents
Do NOT use the cheap Parmesan that is dry and grated from a green can... that will look terrible and lack flavor. Get a nice hunk of cheese and shave it,don't grate it. Don't even shred it...
Overall, This is a recipe that will go into rotation, with a few tweaks.. I will use it as a main course as suggested.
Sorry but I followed the dressing recipe to the letter but the end result was inedible. I checked the recipe to see if I had the vinegar amount correct as that was all I could taste. Asked my daughter to try it and she said it was awful.. I don't know what went wrong but this was a pre-brunch disaster.
I made this recipe and let me tell you... it is off the charts DE - LIC - IOUS!!! The dressing is soooo tasty with the lime, honey, sea salt, herbs and everything else! It's awesome! Make this as the MAIN DISH!
Salads can be dinner too!
* Percent Daily Values are based on a 2,000 calorie diet.
Arugula Salad with Avocado Citrus Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 229
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