Arugula Salad

Serves: 4



  • 4 cups young arugula leaves, rinsed and dried
  • 1 cup cherry tomatoes, sliced
  • 1/4 cup sliced almonds, pine nuts, or pepitas (toasted)
  • 1/4 cup grated Parmesan cheese or feta
  • 1 large avocado – peeled, pitted and chopped
  • salt & pepper


  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice OR lime juice (approx 1/2 a lemon or lime)
  • salt & freshly ground black pepper to taste


  • Toast the nuts for 5-6 minutes in a small pan over medium heat or in a 350 degree oven.
  • Stir the oil and lemon / lime juice into a small container.
  • Add salt to taste.
  • Toss the dressing with the arugula, tomatoes, and nuts in a large bowl.
  • Place salad on plates and top with Parmesan cheese and avocado.

Variations & Notes:

  • Try replacing the cherry tomatoes with dried cranberries.

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