Description
A vibrant and refreshing salad featuring creamy avocado, citrus fruits, and peppery arugula, perfect for warm-weather gatherings.
Ingredients
Scale
- 12 cups baby arugula
- 1 to 2 large fennel bulbs
- 6 medium cocktail cucumbers
- 1 large avocado
- 1 large orange
- 2 large blood oranges
- 1 large ruby grapefruit
- 1/4 cup pine nuts
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh chopped dill
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 tbsp fresh chopped dill
Instructions
- Start by rinsing your baby arugula under cool water, allowing it to air-dry while you prepare the other ingredients.
- Slice the fennel bulbs thinly to unveil their delicate feathery texture.
- Chop the cocktail cucumbers into bite-sized pieces for the perfect crunch.
- Cut the avocado in half, slice it into cubes, and squeeze a little lemon juice over it to maintain that beautiful green color.
- Segment the citrus fruits using a sharp knife, removing the peel and holding the fruit over a bowl to catch any juices.
- In a dry skillet over medium heat, add the pine nuts and stir frequently. Watch them closely as they toast for about 3 to 5 minutes.
- Once toasted, remove them from the heat and allow them to cool slightly.
- In a small bowl, combine the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
- Whisk vigorously until the dressing becomes creamy and well-emulsified.
- In a mixing bowl, combine the arugula, sliced fennel, cucumber, avocado, and segmented citrus.
- Drizzle the dressing over the salad and gently toss to coat each ingredient.
- Sprinkle the toasted pine nuts and grated parmesan over the top and give a gentle stir.
Notes
Customize with different greens or nuts. Keep avocado fresh by adding right before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg