Arugula Avocado Salad
Servings: 4
This energizing salad will give you a power boost for the day with the healthy fats in the avocados and the omega-3s found from the seeds. Its especially great for the avocado lovers in the family!
Ingredients:
1 Bunch Arugula (About 5 Cups Baby, Loosely Packed)
2 Large Avocados
1 Tbsp Pepitas Or Pumpkin Seeds
Sea Salt To Taste
Freshly Ground Pepper To Taste
.25 Cup Olive Oil
3 Tbsp Lemon Juice
1 Tsp Poppy Seeds
Instructions:
- Wash the arugula, and throw away any wilted leaves. Cut the ends, shake and either pat dry or spin dry in a salad spinner to remove any excess water. Chop roughly and transfer it to a larger bowl.
- Add olive oil, lemon juice, and poppy seeds to a glass jar and shake for the vinaigrette, until blended.
- Peel the avocados and cut them into larger cubes. Put most of the avocado in your salad bowl and reserve half a cup to use as garnish.
- Splash the dressing over your salad, season with salt and pepper and toss gently to combine. Adjust the seasonings according to taste.
- Place in a salad bowl, scatter the reserved avocado and pepitas on top and serve immediately.
If you’re looking for even more ideas on what to make in a snap, check THIS out!
3 Responses
All look good.. why is it that no one makes Waldorf Salads anymore. back in the 60’s you’d find them om most restaurant menus. I make it for myself but most people I know have never even heard of a Waldorf Salad…
Hi! I am 65 and have heard of and eaten Waldorf Salad many times, but not in a long time, I must admit. My mom used to serve it on top of lettuce leaves on a small plate for each person at Thanksgiving dinner. Delicious! And I agree, you never hear of it anymore. 🙂
Many people now call it fruit salad and is as close,as you get. I would live your version of Waldorf salad!