"Avocado and cilantro lighten the spicy arugula making this an easy go-to sauce for pasta or a spread on sandwiches." — Elizabeth
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roughly chopped arugula
1 1/2 cups
roughly chopped fresh cilantro
avocado, peeled and pitted
water, or as needed
salt to taste
ground black pepper to taste
I had some leftover arugula from a salad I made and wanted a new way to use it. I found this recipe and ended up eating it as a pasta sauce, over whole wheat penne and sprinkled with crushed red pepper flakes. I love that the sauce is super healthy, loaded with greens and best of all, no olive oil or unnecessary fat! It tastes very fresh and is full of flavor. The lime really adds a nice touch and the avocado makes it creamy, without using heavy cream. I ended up having to use about 1/4 cup of water to get everything to blend. Next time I will try this with flank steak, as suggested by the recipe submitter. Lots of possibilities with this!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Arugula Sauce
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 46
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