Description
A refreshing salad combining peppery arugula, creamy avocado, and tangy parmesan. Tossed with olive oil and lemon for a nutrient-packed, no-cook meal that highlights bold flavors and textures.
Ingredients
4 cups arugula (loose leaves)
2 ripe avocados (halved and pitted)
1/2 cup shredded parmesan
2 tbsp olive oil (virgin or extra-light)
1/2 lemon (juiced)
Instructions
Chop arugula coarsely, removing stems if fibrous
Brush olive oil over avocado halves to prevent browning
In a large bowl, toss arugula with salt and pepper
Arrange avocado slices over greens; sprinkle parmesan evenly
Drizzle remaining olive oil and lemon juice just before serving
Notes
Toast parmesan lightly for smokier depth (skip if avoiding dairy)
Use arugula heads for crisper texture in tossed salads
Add cherry tomatoes 5 minutes before serving to maintain juiciness
Store uncut avocado in tight bag for up to 2 days
Use iced stainless steel containers for chilled picnic servings
Optional: Substitute kale/romaine for arugula, use pecorino or shiitake slices
- Prep Time: 15
- Category: General
- Method: Tossing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 240
- Sugar: 0.8g
- Sodium: 1700mg
- Fat: 21g
- Saturated Fat: 4.5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
