Arugula Recipe
Arugula Lettuce Fresh Avocado Feta Cheese Kalamata Olives Cherry Tomatoes Lemon Basil Dressing
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Ingredients
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Salad
Lemon Basil Dressing
Finishing (optional)
Method
Salad
- 1
Prepare greens and vegetables
Place 5 cups of arugula in a large salad bowl. Rinse under cold water if needed, spin or pat dry thoroughly so dressing will cling.
- 2
Prep cherry tomatoes
Wash 1 cup cherry tomatoes and slice each in half. Scatter over the arugula.
- 3
Prep olives
Pit (if not pitted) and halve 1 cup Kalamata olives. Add to the bowl with tomatoes.
- 4
Prepare avocado
Halve 1 avocado, remove pit, score the flesh in a crosshatch pattern without cutting through the skin, then scoop out with a spoon. Either slice or dice and gently add to salad to avoid mashing.
- 5
Add feta
Crumble 3 oz feta cheese over the assembled salad evenly.
Lemon Basil Dressing
- 6
Combine dressing ingredients
In a blender or food processor, combine 1 packed cup fresh basil leaves, 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or agave, 1 minced garlic clove, 1 tsp sea salt and 1 tsp freshly ground black pepper.
- 7
Emulsify
Blend until smooth and bright green, about 20–30 seconds. If the dressing is too thick, add up to 1 tsp water and pulse to reach a pourable consistency.
- 8
Assembly & Finish
- 9
- 10
Add finishing touches
If using, sprinkle 2 tbs toasted pine nuts or chopped walnuts and 1 tsp lemon zest over the top for extra crunch and aroma.
- 11
Serve
Divide the salad among plates or serve family-style immediately so the greens stay crisp. Pass remaining dressing on the side.