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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I first had a arugula salad like this in a trattoria in Italy, Jill Maninger says. I reproduced it at home with great California avocados. Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons fresh lemon juice |
salt and freshly ground black pepper |
6 ounces arugula leaves |
1 avocado, chopped |
1 medium tomato, chopped |
2 hearts of palm, chopped |
1/3 cup pine nuts, toasted |
2 tablespoons grated parmesan cheese |
Directions:
1. In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
2. In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
3. Note: Nutritional analysis is per serving.
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